Ming's Seared Scallops with Spicy Thai Rice Noodle Soup

Total Time:
40 min
10 min
30 min

4 servings

  • 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
  • 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

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