Recipe courtesy of Robin Miller
Episode: Hot and Cold
Save Recipe Print
Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Risotto with Wild Mushrooms and Scallops

Recipe courtesy of Tyler Florence

Balsamic Soaked Bacon Wrapped Scallops

Recipe courtesy of Rachael Ray

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan Seared Diver Scallops

Recipe courtesy of Louis DiGiovanni

Pan Seared Shrimp and Scallop Skewers

Recipe courtesy of Rachael Ray

Pan Seared Scallops with Crab Salad and Carrot Puree

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.