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Receta Scallops With Asian Noodle Salad
by Global Cookbook

Scallops With Asian Noodle Salad
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  Raciónes: 4

Ingredientes

  • 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.
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