To make the bean paste: Mix the garlic, ginger, chile, soy sauce, fermented black beans, rice wine, and water, together in a bowl. To make the scallops: Put the cleaned scallops back in their shells. Using a small teaspoon, spoon some of the bean paste over the top of each scallop, gently rubbing it in.
Wrap some of the noodles around each scallop, and then spoon 1 teaspoon water around the noodles. Cook's Note: This helps to keep the noodles moist and adds sauce to the noodles when combined with the steamed juices of the scallops.
Divide the scallop shells between 2 plates and set each plate into a bamboo steamer, placing 1 steamer on top of the other. Place the steamers over a wok of boiling water, making sure the water does not touch the base of the steamer. Steam over high heat for 4 to 5 minutes, or until the scallops have turned from translucent to opaque. Alternatively, if you do not have a bamboo steamer, place the shells on a large heatproof plate on a rack in a roasting pan. Fill the roasting pan with boiling water from the kettle. Preheat an oven to 350 degrees F. Cover the whole roasting tray with foil, and slide it into the oven for 4 to 5 minutes.
Serve the scallops in the bamboo steamers or remove the plates from the oven. Sprinkle some chopped chives or spring onions over the scallop shells, and serve immediately.
*Can be found at specialty Asian markets.
Recipe courtesy of Ching-He Huang, 2008