Photo: Pan Seared Scallops with Sesame Sauce and Cellophane Noodles Recipe
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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By ma-j
on March 25, 2013
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I tested the recipe, but with some variations. Since I used frozen scallops, I added the liquid that was left when they unfroze (about 1/4 cup. I don't like garlic or pepper, so I added 1 tsp powdered ginger. Brown sugar. A dash of sake. I had a doubt about the sesame oil -- dark (roasted or lighter? So I added only 1 tsp of roasted and 1 tsp tahini. And a dash of powdered hondashi.
Words cannot describe how wonderful it tasted.
The noodles were too much, half of it was left.
I used the leftover sauce to season a kani salad the next day. It tasted heavenly.
Thanks!
By bakedharmony
on November 23, 2012
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EXTREMELY easy AND fast! We used oriental bean thread noodles because we utilze them in dishes we learned from Korean friends. We stirred the sauce into the noodles which both colored and flavored them nicely. Fabulous recipe in all respects! Thanks for sharing!
By kkerbawy
Ann Arbor, Michigan
on February 19, 2011
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My kids loved this. Our only suggestion is that the cellophane noodles were a bit bland-- not quite enough sauce to flavor them. Would either toss the noodles with their own seasoning or maybe double the sauce ingredients next time. But this recipe is definitely a keeper!
Read all 34 reviews