Mings Seared Scallops With Spicy Thai Rice Noodle Soup Recipes

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GINGER SCALLOPS WITH RICE NOODLES



Ginger Scallops With Rice Noodles image

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 12

1 pound bay or sea scallops
Juice of 1 lime
1 10-ounce package rice noodles
Salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 to 2 tablespoons flour
4 tablespoons peanut or vegetable oil
1 clove garlic, green part removed, minced
2 tablespoons chopped fresh ginger
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander leaves, chopped

Steps:

  • Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
  • Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
  • Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
  • Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
  • Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SCALLOP THAI NOODLE SOUP



Seared Scallop Thai Noodle Soup image

We loved this! If you want it spicy, leave some of the seeds of the chiles in. The cabbage blends into this soup. Try whatever veggies you like in it. I like to eat the pieces of ginger and lemon grass, but some people might set them aside in their bowl. The lime leaves have a unique and delicious flavor, but if you can't find them, you could try making it with lime zest. If you don't like scallops, shrimp would probably be a good substitute. Based on a Ming Tsai recipe.

Provided by Maito

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 19

1/2 lb rice noodles, prepared as directed (I like thick Thai noodles)
1 tablespoon canola oil, divided use
9 slices gingerroot or 9 slices galangal, 9 thin slices using a peeler
1/2 red onion, diced
3 jalapenos or 3 serrano chilies, de-stemmed, deseeded, quartered
2 stalks lemongrass, white part only, large slices
5 kaffir lime leaves, middle stem removed, sliced
3 cups cabbage, shredded
3/4 cup carrot, sliced
18 shiitake mushrooms, sliced (fresh or dried rehydrated)
2 teaspoons fish sauce
3 (15 ounce) cans chicken broth
3/4 lb sea scallops
ground pasilla chile powder (optional)
salt
2 limes, juice of
white pepper
1/4 cup scallion, sliced, white and light green parts
1/2 cup basil leaves

Steps:

  • Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
  • Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
  • Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
  • Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
  • In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
  • Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
  • Serve noodles topped with scallops and basil.

Nutrition Facts : Calories 569.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.3, Sodium 2346.5, Carbohydrate 90.6, Fiber 8.1, Sugar 10.1, Protein 30.7

SPICY THAI SCALLOPS WITH LIME & CHILI



Spicy Thai Scallops With Lime & Chili image

Do you like scallops? Do you like limes and chilies, well this is the dish for you. It is so flavorful and delicious, that you won't believe how easy it is to make.

Provided by Baby Kato

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

16 scallops, large sea, shelled
1 tablespoon butter
1 tablespoon peanut oil
1 teaspoon garlic, crushed
1 teaspoon ginger, fresh, grated
4 scallions, fresh, finely sliced
1 lime, finely grated rind
1 chili, fresh, red, small, hot, very finely chopped
3 tablespoons lime juice, fresh
1/2 tablespoon brown sugar (optional)
4 cups rice, steamed, jasmine
4 lime wedges (garnish)

Steps:

  • Wash and pat dry your scallops.
  • Slice each scallop in half horizontally.
  • Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
  • Next add the scallions and fry for 1 minute, you do not want to brown.
  • Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute.
  • Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

Nutrition Facts : Calories 816.5, Fat 7.8, SaturatedFat 2.8, Cholesterol 22, Sodium 265.9, Carbohydrate 161.9, Fiber 4, Sugar 1, Protein 20.7

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

  • Soak skewers in water 30 minutes.
  • Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
  • Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
  • Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
  • Serve scallops with sauce spooned over.

TOSHI'S NOODLES WITH SEARED SEA SCALLOPS



Toshi's Noodles with Seared Sea Scallops image

This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package thin spaghetti
1 (8 ounce) package broccoli florets
3 tablespoons soy sauce
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons chili crisp oil sauce
2 teaspoons gochujang (Korean hot pepper paste)
2 teaspoons white sugar
1 teaspoon garlic powder
1 (1 inch) piece fresh ginger, minced
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, diced
½ pound small bay scallops
1 green onion, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
  • At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
  • Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
  • Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
  • Sprinkle green onion over top and serve.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 46.8 g, Cholesterol 45.8 mg, Fat 24.8 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 4.5 g, Sodium 1222 mg, Sugar 6.3 g

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