Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Save 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

  1. Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
  2. 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.
  3. 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.
  4. Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Seared Scallops

Pan Seared Diver Scallops

Pan Seared Shrimp and Scallop Skewers

Pan-Seared Scallops over Lobster-Prosciutto Risotto

Pan Seared Scallops with Crab Salad and Carrot Puree

Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

Seared Scallops Sushi

Seared Sea Scallops