Ming's Seared Scallops with Spicy Thai Rice Noodle

Name: Ming's Seared Scallops with Spicy Thai Rice Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices peeled galangal or ginger; 1 sliced red onion; 4 Thai bird chiles, de-stemmed, halved; 3 stalks lemon grass, white part only, large slices, cut on the bias; 6 kaffir lime leaves, sliced; 2 cups shiitake mushrooms, sliced; 1/3 cup 3 Crab fish sauce; 8 cups chicken stock; 3 limes, juiced; 1 teaspoon ground white pepper; 1 pound rice stick noodles, soaked in cold water for 1 hour; 1/2 cup Thai basil leaves, 4 tops for garnish; 1/4 cup sliced scallions; 12 large (U-8) dayboat scallops; 1 tablespoon ancho chile powder; Canola oil, to cook; Salt and white pepper, to taste

Servings: persons

4 slices peeled galangal or ginger
1 sliced red onion
4 Thai bird chiles, de-stemmed, halved
3 stalks lemon grass, white part only, large slices, cut on the bias
6 kaffir lime leaves, sliced
2 cups shiitake mushrooms, sliced
1/3 cup 3 Crab fish sauce
8 cups chicken stock
3 limes, juiced
1 teaspoon ground white pepper
1 pound rice stick noodles, soaked in cold water for 1 hour
1/2 cup Thai basil leaves, 4 tops for garnish
1/4 cup sliced scallions
12 large (U-8) dayboat scallops
1 tablespoon ancho chile powder
Canola oil, to cook
Salt and white pepper, to taste

1
Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes.
2
Add shiitakes and cook 3 minutes.
3
Season and deglaze with fish sauce.
4
Let reduce by 50 percent then add chicken stock.
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

1369

kcal

Calories

Fat

128

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 slices peeled galangal or ginger, 1 sliced red onion, 4 Thai bird chiles, de-stemmed, halved, 3 stalks lemon grass, white part only, large slices, cut on the bias, and more.

Yes, Ming's Seared Scallops with Spicy Thai Rice Noodle Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ming's Seared Scallops with Spicy Thai Rice Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions