Nanjing Scallop Shell Seafood Vermicelli

Soak the vermicelli in warm water for about 20 minutes until softened. Drain and set aside.

Clean the scallops, keeping the shells. Pat dry with paper towels. Season each scallop with a pinch of salt and white pepper.

In a small bowl, mix together the light soy sauce, oyster sauce, sugar, Shaoxing wine, and chicken stock. Set aside.

Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and ginger, and sauté until fragrant (about 30 seconds). Add the shrimp and cook until they turn pink (about 2 minutes). Remove the shrimp and set aside.

In the same pan, add the vermicelli and the sauce mixture. Toss well, allowing the noodles to absorb the sauce. Cook for about 2 minutes until the sauce has mostly been absorbed. Season with salt and pepper to taste.

Preheat your oven to 200°C (400°F). Arrange the scallop shells on a baking tray. Place a small amount of the seasoned vermicelli onto each shell, then top with a scallop.

Spoon any remaining sauce over the scallops and top with the cooked shrimp and optional chili slices.

Bake in the preheated oven for 8-10 minutes, until the scallops are just cooked through and the edges are lightly golden.

Remove from the oven and garnish with chopped scallions. Serve hot, directly on the shells.