Vermicelli Salad With Scallops Recipe

Name: Vermicelli Salad With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; salt; mirin; rice vinegar; 2 1/8 ounces rice vermicelli noodles; peeled prawns; onion A little bit of; pepper; chilli A little bit of; chive; fish sauce; lime; extra-virgin olive oil; 8 scallops medium

Servings: persons

water
salt
mirin
rice vinegar
2 1/8 ounces rice vermicelli noodles
peeled prawns
onion A little bit of
pepper
chilli A little bit of
chive
fish sauce
lime
extra-virgin olive oil
8 scallops medium

1
Bring a large pot of salted water to boil and add a dash of mirin and a little rice vinegar.
2
Blanch prawns and noodles for about two minutes, drain and place in cold water and drain again.
3
Season the noodles with onion, pepper and finely chopped chives, mirin, rice vinegar and fish sauce.
4
Grate zest from lime over mixture and set aside. Heat a few drops of olive oil in a pan.
5
Carefully pat dry scallops with paper towel.
6
Season scallops with salt and pepper and sear over high heat for a few seconds on each side.
7
Scallops should be undercooked in the center.
8
Add scallops to the vermicelli salad and serve immediately.

kcal

Calories

Carbs

Protein

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 14 ingredients. The key ingredients include: water, salt, mirin, rice vinegar, and more.

Yes, Vermicelli Salad With Scallops 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.

Vermicelli Salad With Scallops

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