Steamed Scallops with Garlic
Quick Info
- Flavor
- Savory and garlicky with a rich umami depth from the scallop. The garlic sauce is golden and fragrant, not raw or harsh.
- Texture
- Tender, silky scallop on a bed of soft glass noodles that soak up the garlic sauce
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
This is one of the most iconic seafood dishes in Cantonese cooking, found at everything from street-side seafood stalls to high-end banquets. The technique of steaming shellfish on the half shell with fried garlic is a Cantonese classic — the steam gently cooks the seafood while the garlic oil bastes it from above. Glass noodles were added as a practical touch: they sit under the scallop and catch every drop of precious garlicky juice.
What to Expect
Individual scallops arrive on their natural half shells, each one sitting on a nest of translucent glass noodles and topped with a generous heap of golden fried garlic. A drizzle of soy sauce and hot oil gives everything a glossy sheen. The scallop is tender and sweet, the garlic is mellow and nutty (not sharp — it has been fried first), and the glass noodles underneath are the hidden treasure, having absorbed all the combined seafood and garlic juices.
Tips
Eat the glass noodles — they are the best part, saturated with flavor. Each scallop is typically ordered by the piece (只, zhī), so you can order a few to share. Use a spoon to scoop everything off the shell in one go.