Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Ingredients:

Chef's Note: T = tablespoon  t = teaspoon

Yield: 4 servings

8 ounces of cellophane noodles

1/4 cup reduced-sodium soy sauce

3 cloves garlic, minced

1 T rice vinegar

1 T sugar

2 t sesame oil (toasted if you have it)

1 t cornstarch

1/4 t crushed red pepper flakes

1 T olive or vegetable oil

1 1/2 pound large sea scallops, about 12

Ground black pepper

1/4 cup sliced scallions (green onion)

 

-Soak the cellophane noddles in hot water (about 10 minutes) until tender,; strain and set aside

-In a small bowl, whisk together the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes; set aside

 -Heat olive oil in a large skillet over medium-high heat; add scallops and season the tops with black pepper. Cook until golden brown. Flip over and cook until golden brown. (each side around 2 minutes) - Add the soy sauce mixture to pan and bring to a simmer, until the sauce thickens and scallops are cooked through.

- Divide the noddles between 4 plates, and place 3 scallops and sauce over the noodles and top with the sliced green onions.

Enjoy

Chef Ed