Steamed scallops with garlic vermicelli

Overview

I have eaten this dish many times outside, but I often eat sand outside, so I decided to make it myself

Remove the scallop shells and remove the meat. Do not throw away the shells. Set aside for later use
Wash the scallop meat, add a small amount of salt and cooking wine to marinate it. When cleaning, be sure to remove the black internal organs and soft gills, leaving only the cylindrical meat, half-crescent yellow part and skirt. However, the skirt is overlapping, so open it and wash it clean
Brush the scallop shell clean with a brush
Soak the vermicelli in boiling water for about ten minutes. Once it is completely white and soft, you can use it
Chop the garlic into minced garlic, put it into a bowl, heat an appropriate amount of oil and pour it into the bowl, then stir in the oyster sauce and a small amount of salt
Put the scallops into the shell one by one and arrange them on the plate
Place the vermicelli on top of the scallop meat, making sure to separate them one by one
Put the minced garlic on top of the vermicelli
Put the arranged scallops into a pot of boiling water and steam for 4 to 5 minutes. Make sure the pot is boiling and sprinkle with chopped green onion
Heat a small amount of hot oil and pour it on the scallops
Serve