Steamed Scallops with Garlic and Vermicelli

Soak 50g glass noodles in warm water for 10-15 minutes until softened. Drain thoroughly and cut into 10cm segments.

Clean 500g scallops, pat them dry with paper towels. If using scallops on the half shell, ensure they are clean.

Mince 60g of the garlic very finely. Finely chop the remaining 20g garlic.