Toshis Noodles With Seared Sea Scallops Recipes

SEARED SCALLOP THAI NOODLE SOUP

Steps:

• Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
• Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
• Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
• Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
• In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
• Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
• Serve noodles topped with scallops and basil.

TANGERINE-SESAME NOODLES WITH SCALLOPS

Steps:

• In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
• Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
• Remove peas and rinse immediately under cold water; set aside and allow to drain.
• Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
• Season the scallops with salt and remaining red pepper.
• Heat olive oil in a large skillet over high heat.
• Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
• Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
• Serve immediately.

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES

Steps:

• 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.