Pan Seared Scallops with Sesame Sauce and Cellophan

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: 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

Servings: persons

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

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.

297

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 8 ounces cellophane noodles, 1/4 cup reduced-sodium soy sauce, 3 cloves garlic, 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.

That's it — enjoy your meal!

Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions