• 2-3 large scallops per person (preferably not frozen)
  • 1 sprig of spring onion, finely chopped
  • 2 cloves of garlic, sliced
  • 1 small bundle of glass noodles
  • 2 tablespoons vegetable oil
  • 1-2 tablespoons steamed seafood soy sauce or light soy sauce
  • Scallop shells or small dish for serving


  1. Soak the glass noodles in hot water for 5-10 minutes until they are soft. Drain it, cut the noodles in half with scissors and put a small nest on scallop shells or the dish. Steam the glass noodles for 5 minutes until they are completely transparent.
  2. Heat a small frying pan on medium-low heat and while it is still cold, add the oil and garlic slices. Watch carefully for garlic to sizzle and begin to turn golden, do not let it get brown or burn as it will be very bitter. When the garlic is evenly brown, remove from the pan and drain on kitchen paper and set aside. Retain the oil for the scallops.
  3. Make sure your scallops are completely dry by draining on kitchen paper. Turn the heat to high, sear the scallops 2-3 minutes on each side until golden and remove from the pan.
  4. Assemble the seared scallops on top of the bed of glass noodles and put a couple of slices of garlic and spring onion on top of the scallop and a slice of chilli if you like spice. Drizzle a little soy sauce and serve immediately.


It is ideal to use fresh scallops in the shell, since they have not been chemically treated to retain more water and you will be able to get a nice brown sear on the scallop.

If you have leftover fried garlic, it goes extremely well on fried eggs over a bowl of rice!

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

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