Nanjing-Style Seafood Vermicelli in Scallop Shells

Prepare the scallops: Clean the scallops thoroughly, removing any grit, and pat dry. Keep them in their shells if possible; if not, use clean scallop shells or small oven-safe dishes.

Soak the vermicelli in warm water until soft, about 20 minutes. Drain and set aside.

In a small bowl, mix the minced garlic, ginger, Shaoxing wine, soy sauce, sugar, and white pepper. Set aside.

Heat the vegetable oil in a wok or skillet over medium heat. Add the garlic-ginger mixture and sauté until fragrant, about 1 minute.

Add the chicken stock and bring to a simmer. Add the drained vermicelli and toss to coat with the sauce. Cook for 2-3 minutes until the vermicelli absorbs most of the liquid.

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

Spoon any remaining sauce over the scallops. Bake for 8-10 minutes, until the scallops are just cooked through and the edges are lightly caramelized.

Garnish with chopped scallions and serve hot, directly from the shells.