Ginger Scallops With Rice Noodles

Total Time
20 minutes
Rating
4(20)
Comments
Read comments
  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:8 first-course or 4 main- course servings
  • 1pound bay or sea scallops
  • Juice of 1 lime
  • 110-ounce package rice noodles
  • Salt
  • 1tablespoon sesame oil
  • 1tablespoon soy sauce
  • 1 to 2tablespoons flour
  • 4tablespoons peanut or vegetable oil
  • 1clove garlic, green part removed, minced
  • 2tablespoons chopped fresh ginger
  • Coarse salt and freshly ground pepper to taste
  • 2tablespoons fresh coriander leaves, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

257 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 397 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.

  2. Step 2

    Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.

  3. Step 3

    Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.

  4. Step 4

    Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.

  5. Step 5

    Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
20 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

This is a good, healthy recipe, with some tweaks. Cook the rice noodles according to package instructions (the 3 minute boil left my noodles too crunchy). It's a great idea to marinate the noodles in 1 tbs. soy sauce and a 1/2 tsp. sesame oil. Sliced cucumbers marinated in rice vinegar, a little sugar and some ginger pair well on the side of this disk.

This was a flavor bomb! I have a new wok and was eager to try this. I loved soaking the cooked noodles in soy & sesame. Really created depth. I also tossed in some sad veg I had about: diced carrot, scallion, red pepper & snow peas. Added great color. Came together quickly. Good basic recipe you can feel free to riff on. The fresh ginger added zing as did the chopped coriander (cilantro) on top to finish. I also added some sesame seeds.

When frying the garlic and ginger, I added grated orange, and then deglazed the pan with 50/50 orange juice and lime juice.

This is a good, healthy recipe, with some tweaks. Cook the rice noodles according to package instructions (the 3 minute boil left my noodles too crunchy). It's a great idea to marinate the noodles in 1 tbs. soy sauce and a 1/2 tsp. sesame oil. Sliced cucumbers marinated in rice vinegar, a little sugar and some ginger pair well on the side of this disk.

Private comments are only visible to you.

or to save this recipe.