Steamed Scallops with Garlic and Glass Noodles

Soak the 40 g dried noodles in warm water for about 20 minutes, until flexible with no hard centre. Drain and cut into roughly 8–10 cm lengths. Complete step 2 while they soak; stop before the strands become fragile.

Check the 8 shucked scallops and remove any remaining viscera, gills and mantle, keeping only the white adductor and clean half shell. Briefly rinse away grit with cold water, drain and gently pat dry. Mince the 30 g peeled garlic and slice the spring onion. Keep the scallops refrigerated while waiting.

Heat 1 tbsp oil in a small pan. Gently fry 15 g garlic over low heat for about 2–3 minutes, just until pale gold; remove from the heat before it browns. Let it cool briefly, then stir in the remaining 15 g raw garlic, 1 tbsp light soy sauce, ¼ tsp sugar and 1 tbsp water until the sugar dissolves.

Divide the noodles among the 8 clean half shells and place one scallop on each nest. Divide all the garlic sauce, including its oil and liquid, evenly over the scallops and noodles. Arrange in one layer on a shallow heatproof plate that fits the steamer, without covering the scallop meat with another shell.

Bring the steamer water to a boil below the rack. Add the plate, cover and steam over high heat for about 5–6 minutes, then check: the centres should be pearly and opaque, the flesh firm with a little spring, and the noodles translucent and tender. Aim for 63°C in the thickest centre. If still translucent, steam briefly and check again. Cook crowded plates in batches, timing each batch after the water returns to a boil.

Carefully remove the plate and scatter over all the spring onion. Heat the remaining ½ tbsp oil until fluid and shimmering, without smoking. Remove from the heat and drizzle it evenly over the spring onion for a gentle sizzle. Serve immediately.