Best for: The banquet scallop, done on the grill.
Shanbei — scallops steamed or grilled in the half shell on a nest of softened vermicelli with golden garlic — is the scallop course at Cantonese banquets and night markets alike. The vermicelli catches the scallop liquor and the garlic oil, and the whole shell goes from grill to plate in minutes.
Grill: Direct medium-high heat; 425°F. Equipment: Grill with a level grate and lid, tongs, small skillet, bowl.
Ingredients
8 minutes. Total: 28 minutes.
- 12 large sea scallops in the half shell (or shucked scallops in heatproof shells)
- 1 oz dried mung bean vermicelli (glass noodles)
- 8 garlic cloves, finely minced (about 1/4 cup)
- 2 tablespoons neutral oil
- 1 tablespoon light soy sauce, plus 1 teaspoon for the noodles
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sugar
- 2 scallions, thinly sliced
- 1 fresh red chile, thinly sliced (optional)
Directions
Soak the vermicelli in warm water for 10 minutes of the prep time until pliable. Drain, cut into 2-inch lengths, and toss with the 1 teaspoon of soy sauce.
Fry the garlic in the neutral oil in a small skillet over medium heat until pale golden, about 2 minutes. Off the heat, stir in the 1 tablespoon of soy sauce, the Shaoxing wine, and the sugar.
Heat the grill to 425°F. Arrange a small nest of vermicelli in each half shell and set a scallop on top.
Spoon about 1 teaspoon of the garlic mixture over each scallop.
Set the shells level on the grate, close the lid, and grill for 6–8 minutes, until the scallops are just opaque and register 145°F and the vermicelli is steaming in the juices.
Scatter with the scallions and the red chile, if using, and serve in the shells.
Grilling tip: Level shells are everything — wedge crumpled foil under any shell that tips so the garlic oil stays on the scallop.
