CookEatShare is also available in English
Cerrar

Receta Scallops With Asian Noodle Salad

click to rate
0 votos | 920 views
Raciónes: 4

Ingredientes

Cost per serving $4.82 view details
  • 4 ounce bean thread noodles see * Note
  •     (cellophane noodles)
  • 4 ounce snow peas thinly sliced
  •     on diagonal - (abt 1 1/3 c.)
  • 1 c. bean sprouts
  • 1 c. matchstick-size seeded
  •     peeled cucumber strips
  • 1/4 c. minced fresh mint
  • 1/4 c. minced fresh basil
  • 1/4 c. minced fresh cilantro
  • 1/4 c. minced roasted salted peanuts
  • 2 Tbsp. finely shredded carrot
  • 1/3 c. water
  • 1/4 c. Thai fish sauce (nam pla) see * Note
  • 3 Tbsp. sugar
  • 2 Tbsp. fresh lime juice
  • 1 x garlic clove chopped
  • 1 tsp chopped serrano chili
  • 1 tsp chili-garlic sauce see * Note
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lb sea scallops
  • 1/2 tsp sugar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. vegetable oil
  • 2 x shallots thinly sliced
  • 1 Tbsp. finely-minced lemongrass see * Note
  • 1 lrg garlic clove minced

Direcciones

  1. * Note: Available at Asian markets and in the produce section and/or possibly Asian foods section of some supermarkets.
  2. For Salad: Pull noodles apart; place in large bowl. Pour sufficient boiling water over to cover generously. Soak noodles till tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or possibly in thirds if very long).
  3. Add in snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 c. water and all other ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mix. Let stand 15 min, tossing occasionally.
  4. For Scallops: Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add in shallots, lemongrass, and garlic; stir 1 minute. Add in scallops; saute/fry till just opaque in center, about 3 min.
  5. Divide salad among 4 plates; top with scallops and serve.
  6. This recipe yields 4 servings.
  7. 0

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 4 servings
Calories 289  
Calories from Fat 112 39%
Total Fat 12.63g 16%
Saturated Fat 1.42g 6%
Trans Fat 0.18g  
Cholesterol 37mg 12%
Sodium 1641mg 68%
Potassium 670mg 19%
Total Carbs 20.56g 5%
Dietary Fiber 2.8g 9%
Sugars 12.93g 9%
Protein 24.51g 39%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment