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Scallops With Asian Noodle Salad


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  • SALAD:
  • 4 ounces bean thread noodles see * Note (cellophane noodles)
  • 4 ounces snow peas thinly sliced
  • on diagonal - (abt 1 1/3 cups)
  • 1 cup bean sprouts
  • 1 cup matchstick-size seeded
  • peeled cucumber strips
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted salted peanuts
  • 2 tablespoons finely shredded carrot
  • 1/3 cup water
  • 1/4 cup Thai fish sauce (nam pla) see * Note
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove minced
  • 1 teaspoon minced serrano chili
  • 1 teaspoon chili-garlic sauce see * Note
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound sea scallops
  • 1/2 teaspoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 shallots thinly sliced
  • 1 tablespoon finely-chopped lemongrass see * Note
  • 1 large garlic clove chopped


Servings 4


Step 1

* Note: Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

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.

This recipe yields 4 servings.

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