Pan Seared Scallops With Sesame Sauce And Cellophane Noodles
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 tbsp
Rice Vinegar1 tbsp
Sugar2 tsps
Sesame Oil1 tsp
Cornstarch1 tbsp
Olive1 cup
Scallions (chopped)Directions:
1
Soak cellophane noodles in hot water for 10 minutes, until tender
2
Strain and set aside
3
While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes
4
Set aside
5
Heat olive oil in a large skillet over medium-high heat
6
Add scallops and season the tops with black pepper
7
Cook 2 minutes, until golden brown
8
Flip with spatula and cook 2 more minutes, until second side is golden brown
9
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
10
Serve half of the scallops over all of the cellophane noodles and top with scallions
11
Reserve remaining scallops for salad, if desired