Nanjing Scallop Shell Seafood Vermicelli

Soak the dried vermicelli in warm water for 15 minutes until softened. Drain and cut into shorter lengths if desired.

Clean the scallops: remove the scallop meat from the shells, discard the innards, and rinse the shells thoroughly. Pat the scallop meat dry.

In a small bowl, mix the light soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Stir until the sugar dissolves.

Heat the vegetable oil in a small pan over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

Add the sauce mixture to the pan and bring to a simmer. Remove from heat and set aside.

Arrange the reserved scallop shells on a steamer basket or a plate that fits in a steamer. Place a small handful of soaked vermicelli on each shell, then top with a scallop.

Spoon about 1 teaspoon of the garlic-ginger sauce over each scallop. Garnish with a few slices of red chili if using.

Steam over high heat for 6-8 minutes, until the scallops are opaque and cooked through.

Carefully remove the shells from the steamer and transfer to serving plates. Sprinkle with chopped spring onions and serve immediately.