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English GB 
中文INGREDIENTS
* 1 bundle glass noodles (50g)
* 2 cloves garlic (finely chopped)
* 3 tablespoons canola oil
* 1 pound sea scallops (450g, cleaned and rinsed)
* 2 tablespoons light soy sauce (or seasoned soy sauce)
* 1/8 teaspoon sugar
* 1/3 cup water
1. Boil a small pot of water and remove from heat. Immediately add the dry glass noodles and let cook, stirring for 30 seconds.
2. Rinse with cold water and transfer to a colander to drain. Set aside.
3. Heat a saucepan over medium heat. Add the garlic and oil, and stir until just starting to sizzle. Remove from the heat and set aside to cool.
4. Place the scallops on top of the glass noodle, and spoon a small amount of garlic on top of each scallop.
5. Add 2 tablespoons of soy sauce, the sugar, 1/3 cup water to the remaining garlic and oil in your pot and bring to a simmer, stirring occasionally. Set aside.
7. Heat water in your steamer or pot/wok set up with a steamer rack until boiling and turn off the heat.
9. Carefully place the shells/plate(s) of scallops into the steamer and cover tightly.
10. Turn the heat back up to a boil. Steam the scallops for 2 minutes if using medium or large sized scallops and 4 minutes for jumbo scallops.
11. Immediately remove the scallops from the steamer and pour off some of the liquid if there is too much to safely transfer them. Wet scallops will release more liquid than dry scallops.
12. Reheat the sauce if needed and distribute it evenly over each scallop until all the sauce is gone.
13. Add cilantro or chopped chili to your taste and enjoy!
