1. Brush the scallops clean with a brush, use a knife to turn around inside the scallop shell, take out the shell meat, put it into light salt water, and leave a piece of each scallop shell for later use.

2. Soak the vermicelli in warm water until soft, remove the gizzard from the shellfish, and wash away the sediment repeatedly with water.

3. Prepare more garlic, grind it into minced garlic, and fry with a little vegetable oil until golden brown.

4. Place the soaked vermicelli, shell meat, and crispy garlic on the shells in sequence. Leave a little minced garlic in the bowl, add light soy sauce, oyster sauce and cooking wine, and mix into a sauce. Set aside.

5. After the water in the steamer boils, add the scallops, steam them over high heat for 5 minutes and then take them out of the pot. Pour the sauce on the steamed scallops and sprinkle with chopped green onion.