Scallops with Asian Noodle Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SALAD: 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 cups 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 | SCALLOPS: 1 pound sea scallops | 1/2 teaspoons vegetable oil |
| 2 shallots, thinly sliced | 1 tablespoon finely chopped lemongrass | 1 large garlic clove, chopped |
| 1 | FOR SALAD: Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long). |
| 2 | Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally. |
| 3 | FOR SCALLOPS: Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; saute until just opaque in center, about 3 minutes. |
| 4 | Divide salad among 4 plates; top with scallops and serve. |