Steamed scallops with vermicelli by Wan Feng

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Ingredients:

15 scallops (thaw and pat dry)
2 bunches of vermicelli (soak in water and drain, cut into shorter length)
Shredded scallions (standby in a bowl of cold water)
2 heap tbsp minced garlic
4 tbsp oil

Sauce:
1 tsp sugar
1 tsp fish sauce
2-3 tsp light soy sauce (I used 3, salty enough to go with rice)
3 tsp maggi seasoning

Steps:
1. Heat up the oil and fry the garlic on very low fire, till slightly brown, pour into a bowl and set aside. (When the content is no longer hot, add in the condiments (sauce), stir and mix well.
2. Spread most of the vermicelli onto a wide plate, then arrange the scallops on top.
3. Drizzle the sauce onto the scallops using a spoon. It will overflow onto the vermicelli.
4. Placed the remaining vermicelli loosely over the scallops.
5. Prepare a steamer, once water is boiled, put the plate to steam, for 8 minutes.
6. Sprinkle the scallion on top when done.
7. Enjoy when it is hot!