Seared Scallop Thai Noodle Soup Recipes

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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

MING'S SEARED SCALLOPS WITH SPICY THAI RICE NOODLE SOUP



Ming's Seared Scallops with Spicy Thai Rice Noodle Soup image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

4 slices peeled galangal or ginger
1 sliced red onion
4 Thai bird chiles, de-stemmed, halved
3 stalks lemon grass, white part only, large slices, cut on the bias
6 kaffir lime leaves, sliced
2 cups shiitake mushrooms, sliced
1/3 cup 3 Crab fish sauce
8 cups chicken stock
3 limes, juiced
1 teaspoon ground white pepper
1 pound rice stick noodles, soaked in cold water for 1 hour
1/2 cup Thai basil leaves, 4 tops for garnish
1/4 cup sliced scallions
12 large (U-8) dayboat scallops
1 tablespoon ancho chile powder
Canola oil, to cook
Salt and white pepper, to taste

Steps:

  • Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes. Add shiitakes and cook 3 minutes. Season and deglaze with fish sauce. Let reduce by 50 percent then add chicken stock. Simmer and reduce by 20 percent. Add juice and check for seasoning. Add noodles, basil and scallions to heat. Meanwhile, preheat skillet and coat with oil. Season scallops with salt and chile powder. Pan sear both sides brown, about 3 minutes a side.
  • PLATING Ladle broth (lemon grass, kaffir and all) and top with 3 scallops. Garnish

THAI SCALLOPS



Thai Scallops image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 12 appetizer servings

Number Of Ingredients 9

2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound salted butter
3 tablespoons sweet Thai chili sauce
1/2 cup tamari
2 tablespoons sesame seed oil
3/4 tablespoon finely chopped fresh chiles
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
24 large sea scallops

Steps:

  • Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.

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

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS



Seared Scallops with Creamy Noodles and Peas image

Categories     Dairy     Fish     Herb     Pasta     Vegetable     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

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.

THAI SCALLOPS AND NOODLES



Thai Scallops and Noodles image

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

1 package (7 oz) spaghetti, broken in half
5 cups fresh broccoli pieces or 1 bag (12 oz) frozen broccoli cuts, thawed
3/4 lb fresh or frozen (thawed) bay scallops or quartered sea scallops
1/2 cup reduced-fat peanut butter spread
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 teaspoon red pepper sauce
2 tablespoons unsalted dry-roasted peanuts, finely chopped

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

AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES



Authentic Japanese Scallop Soup with Ramen Noodles image

Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!

Provided by Seth Kolloen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 2

Number Of Ingredients 12

2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 ½ cups water
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 ⅓ teaspoons dashi no moto (instant dashi or fish-broth powder), available at Asian markets
1 teaspoon rice vinegar
5 shiitake mushrooms, sliced
2 green onions, sliced
1 teaspoon minced fresh ginger
1 tablespoon butter
8 scallops

Steps:

  • Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
  • Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
  • Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 18.5 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 1.2 g, Protein 31.4 g, SaturatedFat 4 g, Sodium 1445.6 mg, Sugar 5.8 g

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