Scallops with Asian Noodle Salad Recipe

Name: Scallops with Asian Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces bean thread noodles (cellophane noodles)*; 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups); 1 cup bean sprouts; 1 cup matchstick-size strips seeded peeled cucumber; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro; 1/4 cup chopped roasted salted peanuts; 2 tablespoons finely shredded carrot; 1/3 cup water; 1/4 cup Thai fish sauce (nam pla)*; 3 tablespoons sugar; 2 tablespoons fresh lime juice; 1 garlic clove, minced; 1 teaspoon minced serrano chili; 1 teaspoon chili-garlic sauce*; 1 pound sea scallops; 1/2 teaspoon sugar; 2 tablespoons vegetable oil; 2 shallots, thinly sliced; 1 tablespoon finely chopped lemongrass*; 1 large garlic clove, chopped

Servings: persons

4 ounces bean thread noodles (cellophane noodles)*
4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
1 cup bean sprouts
1 cup matchstick-size strips seeded peeled cucumber
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted salted peanuts
2 tablespoons finely shredded carrot
1/3 cup water
1/4 cup Thai fish sauce (nam pla)*
3 tablespoons sugar
2 tablespoons fresh lime juice
1 garlic clove, minced
1 teaspoon minced serrano chili
1 teaspoon chili-garlic sauce*
1 pound sea scallops
1/2 teaspoon sugar
2 tablespoons vegetable oil
2 shallots, thinly sliced
1 tablespoon finely chopped lemongrass*
1 large garlic clove, chopped

1
Pull noodles apart; place in large bowl.
2
Pour enough boiling water over to cover generously.
3
Soak noodles until tender, stirring occasionally, about 1 hour.
4
Drain; return to same bowl.
5
Cut noodles in half (or in thirds if very long).
6
Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend.
7
Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend.
8
Season dressing to taste with salt and pepper.
9
Stir dressing into noodle mixture.
10
Let stand 15 minutes, tossing occasionally.
11
Sprinkle scallops with sugar, salt, and pepper.
12
Heat oil in large skillet over medium-high heat.
13
Add shallots, lemongrass, and garlic; stir 1 minute.
14
Add scallops; saute until just opaque in center, about 3 minutes.
15
Divide salad among 4 plates; top with scallops and serve.
16
Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

391

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.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 4 ounces bean thread noodles (cellophane noodles)*, 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups), 1 cup bean sprouts, 1 cup matchstick-size strips seeded peeled cucumber, and more.

Yes, Scallops with Asian Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallops with Asian Noodle Salad

How did you like this recipe?

Frequently Asked Questions