Ingredients

8 scallops, removed from the shells, de-bearded and coral removed (retain the shells) 175g/6oz (75g/3oz dried weight) dried vermicelli mung bean noodles or vermicelli rice noodle, pre-soaked in hot water for 56 minutes, drained and cut roughly into 10cm/4 inch lengths For the black bean paste 6 garlic cloves, finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped 1 medium red chilli, deseeded and finely chopped 1 tablespoon fermented salted black beans, washed and crushed into a paste 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 8 teaspoons water chives or spring onions, very finely chopped, to garnish

Description

Place The Cleaned Scallops Back In Their Shells. Mix All The Ingredients For The Black Bean Paste Together In A Bowl. Using A Small Teaspoon, Spoon Some Of The Paste On To The Top Of Each Scallop And Gently Rub In. Wrap Some Noodles Around Each Scallop, T

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