Soak vermicelli noodles in warm water for 10-20 minutes while you prepare the sauce and clean the scallops
Mix light soy sauce, dark soy sauce, sugar, Thai chili (optional), garlic, and parsley in a bowl until the sugar dissolves
Heat sesame oil in a pan over medium high heat and fry the ginger and scallion for a minute until fragrant
Add oil mixture into sauce bowl and mix well. Set aside for serving
Boil of pot of water and place steamer over it
Clean the scallops, remove from shell, and set them aside. Drain the vermicelli and cut in half with food scissors
Place a portion of noodles on each scallop shell. Add a scallop on top of each portion of noodles, and sprinkle some garlic on top of the scallops
Once the water is boiling and the steamer is ready, carefully place each scallop shell into the steamer and steam for 3 minutes. You may have to do this in batches depending on the size of the steamer. I was able to fit three per batch.
Remove cooked scallops and pour some sauce over each using a small spoon
Sprinkle any leftover spring onions over the scallops and serve.
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