Step 1

For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.

Step 2

Place the cleaned scallops back into their shells.

Step 3

For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.

Step 4

Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)

Step 5

Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.

Step 6

To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.