Pan Seared Scallops With Sesame Sauce And Cellophane Noodles Recipes

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE

Steps:

• In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
• Place 1 teaspoon of vinaigrette in each soup spoon.
• Season scallops with salt and pepper.
• Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
• In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
• * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
• Recommended beverage: cold sake

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
• While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
• In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
• Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
• Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
• Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.