STEAM SCALLOPS WITHGLASS NOODLES

The gold standard
for cooking oil.

Soak the glass noodles in warm water until softened. Cut them into medium length strips.
Clean off the sand and dirt on the scallop shells with a brush. Then pry open the scallop shell using a knife through the slit. Remove the whole scallop flesh from the shell with the knife. Clean the shell and set aside for later use.
Clean the whole scallop flesh by removing the grit and veins.
In a small bowl, mix the whole scallop flesh with some salt, cooking wine and corn starch to further remove the sand and other impurities.
Rinse and drain the scallop flesh and set aside.
In a small bowl, mix the minced garlic with some salt and set aside.
On a cleaned shell, put a piece of the whole scallop flesh, with some minced garlic and some glass noodles. Repeat until you finish all the scallop flesh.
Place the scallops with shells on a flat plate in a single layer.
In a steamer, after the water has boiled and steam has risen, put the plate of scallops into the steam, cover and steam for approximately 8 minutes. Then chop up the spring onions.
Once the scallops are ready, remove from steamer, dress the scallops with the steam fish black bean sauce and sprinkle some spring onions on top.
Then drizzle 1 tablespoon of heated TAN SRI ONG P90 Blend of Palm Olein & Olive Oil over the spring onions and serve.