STEAMED SCALLOPS WITH GLASS NOODLES

These gloriously decadent, tender scallops sit on a nest of glass noodles and are oozing with an aromatic steaming liquor that simply must be drunk from the shell.

2 nests of mung bean glass noodles

8 fresh scallops in their shells

2 garlic cloves, finely chopped or grated

3cm (1¼in) piece of fresh ginger, cut into thin matchsticks

light soy sauce or Hot Chilli Dragon Sauce

Put the noodle nests into a large bowl and pour over enough boiling water to cover; allow to soak for 5 minutes. Drain and set to one side.

Preheat your steamer. If using a bamboo steamer, fill a saucepan with water, bring to a rolling boil and set the steamer over the pan.

Open the scallops and remove from the shells (you can ask your fishmonger to do this for you), keeping the shells for cooking and serving on. Wash the scallops and shells in cold water, then place each shell on a steady work surface. Add a fork twirl of glass noodles and lay a scallop on top. Season each with a tiny pinch of garlic and 2–3 ginger matchsticks. Once all of the scallops are prepared, carefully place them on their shells into the steamer and steam for 3–5 minutes, depending on the size of your scallops.

Transfer the scallops in their shells to serving plates and season with 1 teaspoon of soy sauce or chilli dragon sauce. Serve hot.