Pan-Seared Scallops on Vermicelli with Crispy Garlic Chips

Pan-Seared Scallops on Vermicelli with Crispy Garlic Chips.

This dish brings back memories of one of my favorites from China, now with my own twist! Beautifully plated in a scallop shell, these pan-seared scallops rest on a bed of vermicelli noodles and are topped with crispy garlic chips.

Recipe: Start by marinating the scallops briefly in Shaoxing wine. Prepare a sauce with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar—stir well, as this will be poured over the scallops once they’re in their shells. For the garlic chips, sauté sliced garlic in plenty of olive oil until golden brown. Remove the garlic and drain, saving the flavorful garlic-infused oil to drizzle over the scallops later.

When plating, add a bit of the garlic and sliced fresh chili mixture over the scallops along with chopped scallions. Finally, finish with a drizzle of the garlic oil for an extra boost of flavor. This dish is guaranteed to impress and tastes absolutely incredible! 😋

Did you know? Scallops, or "coquilles Saint-Jacques," have been celebrated for centuries, named after Saint James, the patron saint of pilgrims. Their shells became symbols of the Camino de Santiago, a historic pilgrimage in Spain. Besides their rich history, scallops are packed with protein, low in fat, and an excellent source of vitamins B12 and D. Well, now you know! 🐚

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