TOSHI'S NOODLES WITH SEARED SEA SCALLOPS
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
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
PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
- While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
- Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Steps:
- Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
- While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
- Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
STIR FRY NOODLES WITH SEARED SCALLOPS SERVES 4 RECIPE - (4/5)
Provided by raffterman
Number Of Ingredients 21
Steps:
- To prepare for the noodles, whisk the fish sauce, soy sauce, chicken stock, lime juice, mirin, vinegar and sugar in a small bowl until the sugar dissolves. Set aside. Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Drain the noodles from their soaking water. Add the noodles to the boiling water, and cook for just 10 seconds. Quickly drain the noodles, and then place them in the ice water to cool completely. Drain well. To cook the scallops, season the scallops with salt. Heat a heavy large sauté pan over high heat. Add the chili oil, and swirl to coat the pan. Then add the scallops and cook just until dark brown, about 2 minutes per side. To stir-fry the noodles, heat a heavy large wok over medium-high heat. Add the oil, and then stir in the shallots, garlic and ginger. Cook until fragrant and the shallots begin to soften, about 1 minute. Add the mushrooms and carrots, and stir-fry until they soften slightly, about 5 minutes. Stir in the noodles and sauce, and stir-fry to coat, about 30 seconds. Stir in the green onions. Divide the noodles among four wide bowls. Top with the scallops, and then garnish with the cilantro. Serve immediately.
SEA SCALLOPS AND FETTUCCINE
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
SCALLOPS WITH ASIAN NOODLE SALAD
Categories Salad Pasta Sauté Mint Basil Peanut Scallop Hot Pepper Lemongrass Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For salad:
- Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
- Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.
- For scallops:
- Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
- Divide salad among 4 plates; top with scallops and serve.
- Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.
THAI SCALLOPS AND NOODLES
Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
- Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
- Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g
SEARED SCALLOP THAI NOODLE SOUP
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
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
SEA SCALLOPS TOSSED WITH NOODLES
Make and share this Sea Scallops Tossed With Noodles recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare noodles according to package directions. Drain and mix well with 1/4 cup sesame oil. Set aside and keep warm.
- Mix the oyster sauce, soy sauce, sugar and pepper. Stir into the noodles and toss to coat.
- Combine the remaining sesame oil, ginger and garlic in a wok. Stir fry for 1 minute.
- Add the scallops. Stir fry for 1-2 minutes, until the scallops become opaque.
- Add the sprouts and chives. Stir fry for 1 minute, or until the vegetables begin to wilt.
- Add the noodles to the scallop mixture and heat through.
Nutrition Facts : Calories 605.1, Fat 24.9, SaturatedFat 4, Cholesterol 90.5, Sodium 1620.2, Carbohydrate 70.8, Fiber 4.2, Sugar 5.9, Protein 25.6
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