Pan Seared Scallops With Sesame Sauce And Cellophane Noodles Recipes

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PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops With Sesame Sauce and Cellophane Noodles image

This is a recipe that originally came from Robin Miller (Quick Fix Meals) on the Food Network. I re-sized the recipe for 3 people. My DH and I absolutely loved this one! If you can't find Cellophane Noodles, they might be called Bean Threads in your area. This recipe might also be good with some chopped red sweet pepper, or some thawed frozen peas added in step # 5.

Provided by Kendra

Categories     Asian

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

4 ounces cellophane noodles
1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes, crushed
1/2-1 tablespoon olive oil (or Vegetable Oil, if desired)
3/4 lb sea scallops (about 8)
garlic salt
black pepper
1/4 cup scallion, chopped and divided

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.

Nutrition Facts : Calories 320.8, Fat 6.2, SaturatedFat 0.8, Cholesterol 37.5, Sodium 1529.5, Carbohydrate 43.3, Fiber 0.7, Sugar 4.8, Protein 22

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds

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



Pan Seared Scallops image

I serve thes scallops over spicy sesame noodles Recipe #215461, I use rice noodles though. Delicious!

Provided by Lil Leasa

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1 lb scallops
1 (4 ounce) can of mild diced chilies, drained
1 (5 ounce) can water chestnuts, sliced and drained
1 teaspoon sweet chili sauce
salt and pepper

Steps:

  • melt butter and add scallops.
  • season with salt and pepper.
  • sear the scallops for a few minutes.
  • then add the rest of the ingredients.
  • saute until done.

Nutrition Facts : Calories 172.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 45.2, Sodium 218.8, Carbohydrate 14.1, Fiber 1.5, Sugar 3.2, Protein 20.2

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