How to make the perfect steamed or seared scallops, including a twist on a classic Cantonese dish

I love scallops – they are delicious, easy to prepare and cook quickly. Overcook them, though, and they will become hard and stringy.Steamed scallops with XO sauce, mung bean vermicelli, fish sauce and spring onionI adore the simple dish of steamed scallops with mung bean vermicelli usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic, which can have a metallic taste. This recipe is a slight variation on the dish and is almost…