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If you have watched Masterchef US Season 3 – Episode 19, you will notice Christine Ha’s simple (yet attractive) Stir-fry scallop vermicelli that helped her win the Mystery Box. I’ve been wanting to re-create that dish ever since that episode, and now I have my chance. In this post, I’m gonna show my simple version, which is visually fairly close to her version on Masterchef (photo on the left). Christine Ha also revealed an upgraded version of the scallop vermicelli in her cookbook, which I also included here for comparison (photo on the right). Apparently, it looks absolutely stunning.
Ingredients: (for 3 servings)
- Scallops (large): 2 lbs (~ 16 counts)
- Mung bean vermicelli: 150 – 200 grams
- Spring onions: 2-3 whole spring onionns
- Garlic: 5 cloves
- Shallot: 1/2 of whole shallot
- Cooking oil: 2 tablespoons (+ a touch of oil when searing the scallops)
- Seasoning:
- Fish sauce: 3 tablespoons
- Oyster sauce: 1 teaspoon
- Sugar: 1/2 tablespoon
- Mushroom bouillon powder (or M.S.G): 1 teaspoon
- Ground black pepper: to taste
- Salt: ~1 teaspoon
- Chili oil: ~1 teaspoon (store-bought or homemade)
- Garnish: Chopped cilantro to taste
Preparation:
- If your scallops are frozen, let them defrost completely. Pad dry thoroughly. With approximately 1 teaspoon of salt in one hand, gently massage the salt on both side on the scallops. Add a drop of chili oil on each side of the scallops and massage them.
- In a large bowl, soak the mung bean vermicelli in hot water (immerse completely) for 5 minutes. When the vermicelli is soften, drain and set aside.
- Finely chop the garlic and shallot, julienne spring onions (while the vermicelli is soaking). Mix fish sauce, oyster sauce, sugar and mushroom bouillon powder to a small bowl till homogenized.
- Preheat a wok on medium-high heat, add 2 tablespoons of cooking oil. When the oil is hot, add the chopped garlic and shallot to the wok, stir until fragrant. Add the vermicelli and the seasoning mixture to the wok, some ground black pepper and stir/toss/mix well to coat them with hot oil and… flavors.
- Add the julienned spring onions to the wok and make a quick toss to incorporate them to the vermicelli.
- Preheat a pan on medium-high heat, add a touch of oil just enough to coat the bottom of the pan. When the oil gets hot, add the scallops to the pan and sear each side for 2-3 minutes. Repeat until completely done with the scallops.
- When serving, add the vermicelli to a plate (or bowl) then place the seared scallops, some cilantro on top and sprinkle some more black pepper. Then, enjoy!
Total time: 30 minutes
Notes: The scallops would continue to cook when you take them out from the pan. And there would be juices. You can toss the scallops with the vermicelli but don’t use the juices from scallops.
Simple yet addictive scallop vermicelli
Scallop vermicelli is the recipe that I've been long to try ever since I watch Christine Ha made it on Masterchef US Season 3, Episode 19. My version is rather simple but still delicious. If you want an upgraded version, Ms. Christine Ha did have it in her cookbook, FYI, and it is absolutely stunning.
Servings 3 servings
Calories 560kcal
Ingredients
- 2 lbs Scallops (large) (~ 16 counts)
- 150 – 200 grams Mung bean vermicelli
- 5 cloves Garlic
- ½ whole Shallot
- 2 – 3 whole Spring onions
- 2 tbsp Cooking oil (+ a touch of oil when searing the scallops)
Seasoning:
- 3 tbsp Fish sauce
- 1 tsp Oyster sauce
- ½ tbsp Sugar
- 1 tsp Mushroom bouillon powder
- Ground black pepper to taste
- 1 tsp Salt approximately
- 1 tsp Chili oil (store-bought or homemade)
Garnish
- Chopped cilantro to taste
- Sprinkle some more ground black pepper
Instructions
- If your scallops are frozen, let them defrost completely. Pad dry thoroughly. With approximately 1 teaspoon of salt in one hand, gently massage the salt on both side on the scallops. Add a drop of chili oil on each side of the scallops and massage them.
- In a large bowl, soak the mung bean vermicelli in hot water (immerse completely) for 5 minutes. When the vermicelli is soften, drain and set aside.
- Finely chop the garlic and shallot, julienne spring onions (while the vermicelli is soaking). Mix fish sauce, oyster sauce, sugar and mushroom bouillon powder to a small bowl till homogenized.
- Preheat a wok on medium-high heat, add 2 tablespoons of cooking oil. When the oil is hot, add the chopped garlic and shallot to the wok, stir until fragrant. Add the vermicelli and the seasoning mixture to the wok, some ground black pepper and stir/toss/mix well to coat them with hot oil and… flavors.
- Add the julienned spring onions to the wok and make a quick toss to incorporate them to the vermicelli.
- Preheat a pan on medium-high heat, add a touch of oil just enough to coat the bottom of the pan. When the oil gets hot, add the scallops to the pan and sear each side for 2-3 minutes. Repeat until completely done with the scallops.
- When serving, add the vermicelli to a plate (or bowl) then place the seared scallops, some cilantro on top and sprinkle some more black pepper. Then, enjoy!
Notes
The scallops would continue to cook when you take them out from the pan. And there would be juices. You can toss the scallops with the vermicelli but don’t use the juices from scallops.