Time 25m Yield 3 serving(s) Number Of Ingredients 13 Steps:
Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving. While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside. 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. Turn with a spatula and brown the other side for an additional 4 - 5 minutes. Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through. Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.
Time 10m Yield 4 servings Number Of Ingredients 12 Steps:
In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together. Place 1 teaspoon of vinaigrette in each soup spoon. Season scallops with salt and pepper. Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds. In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
- The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings. Recommended beverage: cold sake
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Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
melt butter and add scallops. season with salt and pepper. sear the scallops for a few minutes. then add the rest of the ingredients. saute until done.
