Pan-seared scallops on vermicelli with crispy garlic chips

How Maurice does it

1. 1

   Marinate the scallops in Shaoxing wine and a pinch of black pepper for 10 minutes.

2. 2

   In a small bowl, mix soy sauce, oyster sauce, and sugar until dissolved. Set aside.

3. 3

   Soak the vermicelli in hot water for 5 minutes until softened. Drain and cut into shorter lengths with scissors.

4. 4

   Bring a pot of water to a boil, add the vermicelli, and cook for 1-2 minutes until tender. Drain and set aside.

5. 5

   Heat olive oil in a small pan over medium heat. Add sliced garlic and fry until golden brown and crispy. Strain, reserving both the garlic chips and the infused oil.

6. 6

   In a frying pan, melt butter over medium-high heat. Sear the marinated scallops for 1-2 minutes per side until golden brown. Remove and set aside.

7. 7

   In a small bowl, combine the crispy garlic and chopped red and green chilies.

8. 8

   To plate, place a portion of cooked vermicelli into each scallop shell. Top with a seared scallop.

9. 9

   Sprinkle the garlic-chili mixture over each scallop. Drizzle the soy-oyster sauce over the top.

10. 10

    Drizzle the reserved garlic oil over each dish and finish with chopped green onions. Serve immediately.