Entrees Chinese

Scallop and vermicelli san choy bow

Name: Scallop and vermicelli san choy bow recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /chinese
Ingredients: 1 garlic clove, crushed; 40g unsalted butter, chopped; 100g dried vermicelli; 12 scallops on the half shell, roe removed; 2 tsp olive oil; 1 green butter lettuce, leaves separated; Juice of 1/2 a lemon, plus lemon wedges to serve; 50g pork floss (from Asian food stores); 1/2 bunch garlic chives, chopped

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by delicious. team

delicious. team

Mar 01, 2017

A light and fresh take on the classic san choy bow.

Recipe by chefs Mike Eggert and Jemma Whiteman.

1 garlic clove, crushed
40g unsalted butter, chopped
100g dried vermicelli
12 scallops on the half shell, roe removed
2 tsp olive oil
1 green butter lettuce, leaves separated
Juice of 1/2 a lemon, plus lemon wedges to serve
50g pork floss (from Asian food stores)
1/2 bunch garlic chives, chopped

Method

1.

Combine garlic and butter in a pan over low heat. Cook, swirling pan occasionally, for 5 minutes or until butter is infused.
2.

Place vermicelli in a bowl and cook according to packet instructions. Drain.
3.

Heat a chargrill pan or barbecue to high heat. Drizzle scallops with oil and season with salt. Grill for 40 seconds each side or until just cooked. Remove and set aside for 1 minute to rest, then slice.
4.

Toss noodles through garlic butter and divide among lettuce. Top with scallops and lemon juice, and scatter with floss and garlic chives. Serve with lemon wedges.