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Susan Jung

When you buy the scallops for this dish, have the vendor clean them by removing and discarding the inedible parts and cutting the tough muscle that attaches the scallop to the shell, but leave the rich, delicious roe (which is dark pink-orange for the females, and pale for the males), and keep the bottom shell.
Don't use pre-minced garlic from a jar for this dish because it has a metallic taste. 
 1 slightly heaped tbsp fermented black beans
 30 grams (half a small pack) of mung bean noodles (fen si)
 12 large, fresh, shell-on sea scallops, cleaned
 About 50ml light soy sauce
 2-3 garlic cloves, peeled and minced
 1-2 Thai bird's eye chillis, chopped
 2 spring onions, minced
 45ml cooking oil
Rinse the black beans under cold water and leave them to soak for a few minutes in enough warm water to cover them. 
Drain, then coarsely chop them.
Soak the mung bean noodles in hot water for about a minute, or until they soften. 
Drain, then cut into shorter lengths using kitchen scissors.
Take the scallops from the shells. Put some mung bean noodles on each shell, then put the scallop on top. 
Divide the black beans, garlic and chillis between the scallops then drizzle a little soy sauce over each. 
Put the scallops on a flat dish that fits them in one layer (or cook them in two batches), then place them in a tiered steamer over boiling water. 
Cover the steamer and cook the scallops for about five minutes, or until just done. Do not overcook, or they will be tough. 
While the scallops are steaming, heat the oil in a small pan. When the scallops are cooked, scatter the spring onions on top then drizzle with the hot oil. 
Serve immediately.



Steamed scallops