6 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium red chile, seeded and finely chopped
2 tablespoons light soy sauce
1 tablespoon fermented salted black beans, washed and crushed into a paste*
1 tablespoon fermented salted black beans, washed and crushed into a paste*
1 tablespoon Shaohsing rice wine or dry sherry
8 teaspoons water
8 scallops, shelled, de-bearded and coral removed (retain the shells, if attached)
3 ounces dried vermicelli mung bean noodles* or 6 ounces vermicelli rice noodles, pre-soaked in hot water for 5 to 6 minutes, drained and roughly cut into 4-inch lengths
Water, as needed
Chives or spring onions (green), very finely chopped, for garnish
*Can be found at specialty Asian markets.
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