The method of grilled scallops with vermicelli and garlic paste is as follows:

Ingredients: 6 scallops, salt, oil, garlic, chopped green onion, 2 tablespoons of cooking wine, steamed fish with soy sauce or a little soy sauce, Longkou vermicelli, and spicy millet.

1. Buy fresh scallops, clean them, wash off all the sediment, then control the water and place them in the baking pan. Drizzle some cooking wine in front of each scallop to remove the fishy smell, set it aside and prepare other ingredients.

2. Soak Longkou vermicelli in warm water. If you don’t have time, you can also boil it in hot water. You don’t have to cook it very badly. Just run it through water. I have soaked hair.

3. Cut garlic, spicy millet, and chives, put them into the peas, and add a pinch of salt. Heat oil in a pot, pour into a small bowl in two batches, stir evenly until you can smell the aroma of garlic. Take another small bowl, add two tablespoons of light soy sauce or steamed fish soy sauce, half a tablespoon of oil, and half a tablespoon of balsamic vinegar. Balsamic vinegar is a personal preference and can enhance the flavor. Stir well and pour over the scallops.

4. Add water to the soaked vermicelli and place it on top of the scallops. Then put a spoonful of the freshly made garlic oil, and you can also add some spicy millet and chives according to taste.

5. Preheat the oven for 5 minutes, set the upper and lower heat to 190 degrees, and bake for 12-15 minutes. The oven is different, so you can adjust it yourself. I covered it with tin foil to prevent excessive evaporation of water and prevent the vermicelli from drying out easily.

6. It’s ready! It tastes super good and is so easy to make.