Ginger Scallops With Rice Noodles Recipes

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PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops with Sesame Sauce and Cellophane Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

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.

GINGER SCALLOPS WITH RICE NOODLES



Ginger Scallops With Rice Noodles image

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 12

1 pound bay or sea scallops
Juice of 1 lime
1 10-ounce package rice noodles
Salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 to 2 tablespoons flour
4 tablespoons peanut or vegetable oil
1 clove garlic, green part removed, minced
2 tablespoons chopped fresh ginger
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander leaves, chopped

Steps:

  • Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
  • 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.
  • Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams

SCALLOPS AND RICE NOODLES



Scallops and Rice Noodles image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1/2 tablespoon ginger
3 tablespoons soy sauce
1/3 cup chili sauce
1/4 cup ketchup
1/2 cup brown sugar
3/4 teaspoon garlic salt
1/3 cup clam juice, as needed
1/2 cup vegetable oil, plus 2 more cups for frying noodles
24 dry scallops
2 teaspoons cornstarch
Salt and freshly ground black pepper
7 carrots, cut into thin sticks
1/4 cup sweet red pepper strips
1/4 cup broccoli florets
2 onions, finely chopped
1 pound rice noodles
Sliced lemons, for serving

Steps:

  • Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
  • Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
  • In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices.

GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES



Gingered Scallops with Colorful Soba Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

1 1/2 tablespoons dry white wine
1 1/2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon minced red bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon minced cilantro leaves
1/2 teaspoon sugar
Salt and white pepper
1/2 pound soba (Japanese thin brown wheat noodles)
12 fresh spinach leaves
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
12 fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon sesame seed oil
1 teaspoon minced garlic
2 teaspoons canola oil
1 1/2 pounds scallops

Steps:

  • In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
  • Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
  • In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

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