Zheng Dai Zi

Zheng Dai Zi is a prized Cantonese preparation that elevates fresh scallops in their shell into a show-stopping dish through the purity of steam. Glass noodles placed beneath each scallop absorb the shellfish juices during cooking, creating a concentrated, savory base. Finished with fermented black garlic, minced garlic, and the classic sizzling oil technique, it is a staple of Cantonese seafood banquet dining.

Serves: 4

Ingredients

• 8 large scallops in the half shell
• 50g (1¾ oz) glass noodles (mung bean vermicelli)
• 6 garlic cloves, finely minced
• 2 tbsp (30ml) light soy sauce (reduced-sodium)
• 1 tsp (5ml) sesame oil
• 1 tsp (5g) sugar
• 3 tbsp (45ml) neutral oil
• 3 spring onions (scallions), thinly sliced
• 1 fresh red chili, finely sliced (optional)

Instructions

1. Soak the glass noodles in warm water for 10 minutes until pliable. Drain well and cut into shorter lengths with scissors. Divide the softened noodles among the 8 scallop shells, nestling them into the base under each scallop.
2. Mix together the soy sauce, sesame oil, and sugar.
3. Drizzle about 1 tsp of the sauce mixture over each scallop and noodle bed. Scatter a small pinch of minced garlic over each scallop.
4. Set up a wok with rapidly boiling water and place a rack or bamboo steamer inside. Arrange the scallop shells (work in batches if needed). Steam over high heat for 5–6 minutes until the scallops are just opaque and cooked through — they should still have a slight translucency in the very centre.
5. Carefully remove the shells to a serving platter. Scatter the remaining minced garlic, spring onions, and chili slices over each scallop.
6. Heat the neutral oil in a small pan until smoking hot, about 190°C (375°F). Pour the hot oil over the garnish on each scallop — the garlic and spring onions will sizzle and become fragrant immediately.
7. Serve at once with steamed rice.

Cook's Notes: The noodles are the secret — they soak up the scallop liquor and become intensely flavorful. Do not oversteam the scallops; check at 5 minutes. Buy scallops in their shells from a fishmonger for the most dramatic presentation.