Steamed Scallops with Garlic and Vermicelli

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1. Finely chop the garlic. Slice the spring onion into small rings and place in a small bowl for garnishing later.?

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2. Put the vermicelli noodles in a bowl, cover with boiling water and leave to soak for 10 minutes until soft. Drain, then cut with scissors into small pieces.?

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3. Arrange the scallop shells on a large plate. Divide the noodles between the scallop shells, then top each with a scallop. Scatter over the garlic.?

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4. Mix the sauce ingredients together in a bowl or small ramekin until the sugar is fully dissolved.?

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5. Set the wok up with a steamer stand (or you can use a wok ring) and pour boiling water into the wok till it is a third of the way up the sides. Place the scallop plate in the wok, cover with a lid and steam for 3–5 minutes, depending on the size of the scallops (see Tip).?

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6. Remove the scallop plate from the wok. Drizzle the sauce over the scallops and scatter over the spring onion rings to finish.?

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7. Tip: To check whether the scallops are cooked, press ?a finger gently into the scallop meat; if it gives some resistance, the scallop will be cooked through properly.?