Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Recipe courtesy Robin Miller, 2007

Show: Quick Fix Meals with Robin MillerEpisode: Hot and Cold

Rated: 4 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

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

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.

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Comments & Reviews

recipe Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
RITA Austin, TX 10-21-2009
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Tasty and fast
Rated: 5 stars out of 5

Very easy, fast, and flavor-packed. After reading other reviews I decided to double the quantity of the all the sauce... ingredients except used 1/4 cup low-sodium soy sauce and 1/4 cup chicken stock. Served it over linguine and there was a perfect amount of sauce. Everyone loved it so I will definitely make it again.Read more
recipe Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
CORY Las vegas, NV 08-22-2009
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Super-Fancy and Elegant (Secretly Super-Easy)
Rated: 5 stars out of 5

Love, love, love that these turned out so well with very little effort. Absolutely elegant and tasty and easy. What more... could I ask for? Will make for company with confidence.Read more
recipe Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
M Allentown, PA 08-20-2009
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null of null null
Rated: 4 stars out of 5

You are really null and void. How dare you rate a recipe you have NOT tried. There should be a section for stupid comments... without affecting the rating It's too salty but most of these chefs use too much salt.Read more
recipe Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
Usha Harrisburg, PA 05-31-2009
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Love this recipe!
Rated: 5 stars out of 5

I made this recipe "as written" except that I doubled the sauce recipe because of previous reviews. It was wonderful, except... that I had half the sauce left over! I suspect that the "too much salt" complaints arise from using too much sauce (all the salt is in the sauce, so that makes sense--less sauce/less salt). However, I am not complaining. I used the leftover sauce to marinate tofu for another dish, and it was delicious. This recipe (especially the sauce) will be a regular in my kitchen. So easy, but so delicious! Read more
recipe Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
katie sea girt, NJ 04-30-2009
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Cutting out the salty taste
Rated: 5 stars out of 5

I know this sounds odd but whenever I make anything with soy sause (low-sodium) I add a tiny splash of vinegar and BROWN... sugar. This seems to offset the saltiness that can overpower any dish. I did with this dish and used with scallops and chicken. It is fabulous. Chinese wheat noodles are great with this dish. Thanks RobinRead more
recipe Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
Mark Frisco, TX 02-03-2009
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Very good recipe
Rated: 4 stars out of 5

Based on the previous reviews I also doubled the ingredients for the sauce although I don't think I needed to in hindsight... because I only cooked enough for a single serving. The sauce was good but I agree that it is very salty tasting even with the low sodium soy sauce. I also could not find the cellphane noodles so I used rice. I cooked the scallops for two minutes on each side on medium high heat and they were absolutely perfect. I would not cook them six minutes as the recipe calls for. This was my first time attempting to cook scallops and I will definitely do it again - easiest seafood I have ever cooked. Thanks for the recipe!Read more