Sesame Scallop Noodles Recipes

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.

SESAME-SCALLOP NOODLES

Steps:

• Boil the noodles in water until al dente. Drain and rinse in cold water. Mix in a bowl with 1 teaspoon sesame oil.
• Cut scallops in halves (small) or quarters (medium or large).
• Heat the remaining sesame oil in a wok or large skillet. Saute the scallops about 1 minute.
• Add scallops, scallions, and sesame seeds to the noodles.
• Mix remaining ingredients into a smooth sauce, by hand or in a small food processor container. Adjust the thickness with tea or tahini, and adjust seasonings to taste.
• Toss noodle mixture in sauce, and serve immediately.

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

SEARED SESAME SCALLOPS

Steps:

• In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
• Serve scallops with couscous and lemon wedges.

TANGERINE-SESAME NOODLES WITH SCALLOPS

Steps:

• In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
• Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
• Remove peas and rinse immediately under cold water; set aside and allow to drain.
• Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
• Season the scallops with salt and remaining red pepper.
• Heat olive oil in a large skillet over high heat.
• Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
• Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
• Serve immediately.