CantoneseEasy 12 min serves 2 Gluten-free

Simple Garlic Steamed Scallops

Name: Simple Garlic Steamed Scallops
Total time: 12 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh scallops on the half shell; garlic cloves, minced; light soy sauce; vegetable oil; scallions, chopped

蒜蓉蒸扇贝（简版） · suàn róng zhēng shàn bèi

家庭快手版 · Home version: No vermicelli version — pure scallop and garlic focus.

When you don't have vermicelli on hand, this is the stripped-back version. Pure scallop sweetness meets garlicky richness — nothing else needed.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Seafood Healthy & Light

Ingredients

fresh scallops on the half shell鲜扇贝（半壳）🛒 local6 large
garlic cloves, minced大蒜，切末🛒 local8 cloves
light soy sauce生抽🏮 asian20 ml
vegetable oil食用油🛒 local30 ml
scallions, chopped小葱，切碎🛒 local2 stalks

fresh scallops on the half shell: Must be fresh; discard any with off smell

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Make garlic sauce: mix minced garlic with soy sauce and 1 tbsp oil.
蒜蓉要足，扇贝吃蒜
2Scrub scallop shells under running water. Remove any beard threads attached to the shell.
去足丝更干净
3Spoon sauce over each scallop. Steam over high heat for 4 minutes.
4分钟是黄金时间
🔍 Look for High heat 4 分钟 · 4 minutes
Visual: 扇贝变白不透明，边缘微卷Scallop turns opaque white, edges curl slightly
You know it's right when: 肉质鼓起、失去透明感Meat puffs up and loses translucency
4Separate the meat from the shell carefully. Keep the half-shell for serving — it holds juices.
半壳是天然容器
5Remove, sprinkle scallions, drizzle remaining hot oil over. Serve.
热油激香葱花的瞬间

Tips

· 4 minutes is the limit — overcooked scallops are rubbery.
· This version is faster than the vermicelli version — perfect for a quick dinner.
· Garlic quantity is personal — go heavy if you love it.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library