Easy shrimp and scallops ramen soup

By Side Passion

Ingredients

• 1/2 lb sea scallops
• 1/2 lb uncooked shrimp (16-20 per lb), peeled and deveined
• 2 pkgs(3oz) shrimp ramen noodles
• 2 tsp sesame oil
• 2 garlic cloves, minced
• 2 cartons (32oz each) chicken broth
• 2 Tbs lime juice
• 3C fresh bean sprouts
• Optional: cilantro leaves, black and white sesame seeds and lime wedges

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Sprinkle scallops and shrimp with the contents of one seasoning packet from the noodles(discard the 2nd pack or save for another use). In a Dutch oven, heat the sesame oil over medium heat. I'm batches, cook scallops and shrimp until the scallops are firm and opaque and shrimp turn pink. Remove and keep warm. To the same pan, add garlic; cool one minute longer.

Step 2

Add broth and lime juice. Bring to a boil, reduce heat. Add noodles. Cook 3 minutes. Add bean sprouts. Return scallops and shrimp to the pan, heart through. Serve with desired toppings.