Steamed Scallops on a Bed of Noodles (makes 4 appetizers)

Sadly I am eating my last bag of scallops in the freezer. It's time to contact Rimrack Fish for more of Mike Anderson's fresh catch! However, at the very least my husband and I are enjoying every bite of them! My friend and co-worker tells me her husband loves steamed scallops and noodles at one of the restaurants in Boston Chinatown. From her description of the dish I thought I should try it out and see for myself what she is talking about! I decided to come up with this dish inspired both by Sana's memory and my mother's steamed whole fish using scallion, ginger and bee hoon (in Teochew) or green bean thread noodles. Be sure to soak the noodles in water until pliable. This takes about 15-20 minutes. When the scallops are steamed just right they are sweet and moist. It takes about 5-7 minutes to steam them.

Seasoned Sauce for Steaming

Ingredients:

2 tsp broth base and seasoning (chicken flavored)
2 tsp water
2 tsp mirin (rice wine)
1 tsp soy sauce
A pinch of sugar

Method:

Mix all ingredients together until well blended.

ready for steaming

Steamed Scallops on a Bed of Noodles (makes 4 appetizers)

Ingredients:

1 small bundle of green bean thread (about 1.5 oz), soaked in water for 15-20 minutes to soften, drained
4 scallop shells or plates that can handle steaming
8-12 large whole scallops, tough muscles and grits removed, washed
1 green scallion blade, cut into 2 inch lengths, julienned
1 green scallion blade, chopped
About 4 thin slices of ginger, julienned
1 portion of the Seasoned Sauce for Steaming (see recipe above)

Method:

1) Divide the bean thread into 4 equal portions and place each portion onto the shell or dish.
2) Add 2-3 scallops on top of the bean thread.
3) Top with julienned and chopped scallions and ginger.
4) Drizzle the sauce over each shell or plate.
5) Steam over medium high heat for about 5-7 minutes or until the scallops are just cooked.