Ming's Seared Scallops With Spicy Thai Rice Noodle Soup
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Shiitake Mushroom (sliced)8 cups
Chicken Stock1 tsp
Ground White Pepper1 cup
Scallions (sliced)12 large
Scallop (u-8 dayboat)1 tbsp
Ancho Chile (powder)Directions:
1
Let reduce by 50 percent then add chicken stock
2
Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes
3
Add shiitakes and cook 3 minutes
4
Season and deglaze with fish sauce
5
Simmer and reduce by 20 percent
6
Add juice and check for seasoning
7
Add noodles, basil and scallions to heat
8
Meanwhile, preheat skillet and coat with oil
9
Season scallops with salt and chile powder
10
Pan sear both sides brown, about 3 minutes a side
11
PLATING Ladle broth (lemon grass, kaffir and all) and top with 3 scallops
12
Garnish