Pan Seared Scallops With Sesame Sauce And Cellophane Noodles Recipe

Name: Pan Seared Scallops With Sesame Sauce And Cellophane Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cellophane noodles; 1/4 cup soy sauce; 3 garlic cloves, minced; 1 tablespoon rice vinegar; 1 tablespoon sugar; 2 teaspoons sesame oil; 1 teaspoon cornstarch; 1/4 teaspoon red pepper flakes, crushed; 1/2 - 1 tablespoon olive oil (or Vegetable Oil, if desired); 3/4 lb sea scallops (about 8); garlic salt; black pepper; 1/4 cup scallion, chopped and divided

Servings: persons

4 ounces cellophane noodles
1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes, crushed
1/2 - 1 tablespoon olive oil (or Vegetable Oil, if desired)
3/4 lb sea scallops (about 8)
garlic salt
black pepper
1/4 cup scallion, chopped and divided

1
Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
2
While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
3
In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
4
Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
5
Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
6
Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 ounces cellophane noodles, 1/4 cup soy sauce, 3 garlic cloves, minced, 1 tablespoon rice vinegar, and more.

Yes, Pan Seared Scallops With Sesame Sauce And Cellophane Noodles 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.

Pan Seared Scallops With Sesame Sauce And Cellophane Noodles

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