Scallops with Asian Noodle Salad
Fresh and tasty dish to use those herbs you've been growing, such as MINT, BASIL, and CILANTRO!
- Makes 4 servings
- 4 ounces bean thread noodles (cellophane noodles)*
- 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
- 1 cup bean sprouts
- 1 cup matchstick-size strips seeded peeled cucumber
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted salted peanuts
- 2 tablespoons finely shredded carrot
- 1/3 cup water
- 1/4 cup Thai fish sauce (nam pla)*
- 3 tablespoons sugar
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1 teaspoon minced serrano chili
- 1 teaspoon chili-garlic sauce*
- 1 pound sea scallops
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 1 tablespoon finely chopped lemongrass*
- 1 large garlic clove, chopped
- Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
- Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.
- Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
- Divide salad among 4 plates; top with scallops and serve.
Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.