Tangerine Sesame Noodles With Scallops Recipes

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PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops with Sesame Sauce and Cellophane Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

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.

TANGERINE SESAME NOODLES WITH SEARED SCALLOPS



Tangerine Sesame Noodles With Seared Scallops image

Categories     dinner     main dish

Time 40m

Yield 1 serving

Number Of Ingredients 14

1/4 C fresh tangerine juice
3 tbsp. reduced sodium soy sauce
3 tbsp. creamy natural peanut butter
2 tbsp. toasted sesame oil
2 tsp. finely grated peeled fresh ginger
2 tsp. finely grated tangerine zest
1/4 tsp. ground red pepper
1 C snow peas
2 carrots, cut into matchsticks
10 oz. whole wheat spaghetti
16 sea scallops (1 lb), dried well on paper towels
pinch of salt
1 tbsp. canola oil
3 scallions, cut into thin diagonal slices

Steps:

  • Arrange pasta on serving plates, top with scallops, and sprinkle with scallions

COLD SESAME NOODLES



Cold Sesame Noodles image

One of my favorites! These sesame noodles taste best cold.

Provided by pizzaface

Time 3h30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package spaghetti
¼ cup sesame seeds
¼ cup tamari
¼ cup sesame oil
2 ½ tablespoons balsamic vinegar
2 tablespoons sucanat
¼ teaspoon chili paste
¼ cup chopped green onions

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 12 minutes.
  • While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
  • Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
  • Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 47.4 g, Fat 9.9 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1.4 g, Sodium 505.5 mg, Sugar 5.5 g

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

HOT SESAME NOODLES WITH SCALLIONS AND PORK



Hot Sesame Noodles with Scallions and Pork image

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Provided by Anna Stockwell

Categories     Ginger     Garlic     Vinegar     Sesame Oil     Ground Beef     Carrot     Zucchini     Pea     Green Onion/Scallion     Noodle     Dinner Party Gameplan     Kitchen Organization     Wheat/Gluten-Free     Beef     Pork

Yield 4 servings

Number Of Ingredients 14

1 (3") piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1/2 cup tahini
1/4 cup low-sodium soy sauce or tamari
1/4 cup mirin (Japanese rice wine)
1/4 cup unseasoned rice vinegar
1/4 cup hot chili sesame oil, plus more for serving
2 Tbsp. vegetable oil
1 lb. ground pork, beef, chicken, or turkey
1 tsp. kosher salt, divided, plus more
2 cups sliced carrots, zucchini, or whole snow or sugar snap peas
1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
8 oz. rice noodles of any shape
Toasted sesame seeds and sliced seaweed snacks (for serving; optional)

Steps:

  • Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
  • Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
  • Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
  • Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
  • Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

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

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

TANGERINE-SESAME NOODLES WITH SCALLOPS



Tangerine-Sesame Noodles With Scallops image

Nothing wakes up those taste buds like citrus. Here is a recipe with a twist. A twist of tangerine zest and fresh squeezed tangerine juice. This will keep them coming back for more. Recipe was adapted from Prevention Magazine.

Provided by PaulaG

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup fresh squeezed tangerine juice
3 tablespoons reduced sodium soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons finely grated fresh ginger, peeled
2 teaspoons fresh tangerine zest, finely grated
1/4 teaspoon ground red pepper
1 cup snow peas
2 carrots, cut into matchstick pieces
10 ounces whole wheat spaghetti, cooked as per package directions
1 lb sea scallops, rinsed and dried well on paper towels
1/8 teaspoon salt
1 tablespoon olive oil
3 green onions, cut into thin diagonal slices

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.

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