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Pan Seared Scallops with Sesame Sauce and Cellophane Noodles Recipe

Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Recipe courtesy Robin Miller, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • 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!

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  • 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!

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  • 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!

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  • on January 04, 2011

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    Made this for my wife last night. She loved it! The sauce was super easy and cooking the scallops was a cinch. We like our scallops a bit more well-done than "translucent" which can be dicey because you don't want to turn them into rubber balls. We used angel hair pasta instead of the cellophane noodles and added a bit of fresh grated ginger to the sauce. My wife, the scallop connoisseur, highly approved!

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  • on September 18, 2010

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    I just made this recipe after seeing it a while ago and saving it to my recipes. I whipped it up in no time and it was very tasty!! I don't think I used enough noodles though because I seemed to have too much sauce. I think next time I will put it over rice, but I will definitely make again. Really fast and really good!!

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  • on August 13, 2010

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    this is a great recipe....

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  • on December 12, 2009

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    Different, SUPER Easy and Delicious!

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  • on October 21, 2009

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    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.

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  • on August 22, 2009

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    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.

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  • on August 20, 2009

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    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.

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