My choice was Asian Noodles with Perfectly Seared Sea Scallops.
We found such a bargain on Sea Scallops. Great big juicy sea scallops.
I believe the steep price tag is what keeps me from eating them every day. But I do love them.
We bought eight (should have bought more) and decided to prepare them two ways.
This month’s issue of Real Simple has a quick guide to marinades.
Right there in front of me was a Korean marinade, using ingredients already in our pantry like soy sauce, brown sugar, garlic, sesame oil, rice vinegar.
It was a sign and it was soooo delicious.
Really, really good.
We literally were dipping chips in it before starting dinner (not sure that’s the kind of thing I should share….no judging).
I decided to use that as a springboard for this dish.
I’ve been wanting to use udon noodles and they were perfect with this punchy marinade.
I prepared them according to the package then stir fried them quickly in a little reserved marinade with sugar pea pods and radish for a nice crunch. I seared the marinated sea scallops in a little olive oil and served them on top of the noodles, sprinkled with toasted seeds (I use a 7 seed blend) and fresh cilantro.
Such a simple, yet extremely flavorful dish. The Asian Noodles were the perfect pairing for these succulent Sea Scallops.
You might also like our 2nd choice. Pan Seared Scallops with Basil Pesto Pasta.
Are you a Sea Scallop lover like me? Check out our Favorite Sea Scallop Recipe Roundup HERE. I’d love your feedback in the comments below.
All my best,
Asian Noodles with Seared Sea Scallops
- 2 bundles udon noodles
- 1 Tbl. olive oil
- 8 Sea Scallops
- 1 handful snow pea pods
- 2 radish thinly sliced
- 1 scallion thinly sliced
- 1 tsp. toasted seed blend
- fresh cilantro for garnish
For the marinade/sauce…
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 4 cloves garlic chopped
- 1 Tbl. sesame oil
- 2 tsp. crushed red pepper flakes
- Combine all marinade ingredients, reserve 1/4 cup to use as sauce. Pour remaining marinade into a bowl or zip top bag with scallops. Marinate for 15 minutes.
- Prepare udon noodles according to package instructions. Reserve.
- Meanwhile, remove scallops from marinade and pat dry with paper towels. Discard marinade. Heat olive oil in a skillet over medium-high heat. Sear scallops untouched for 2 minutes on each side. Remove from pan.
- Add 1/4 cup reserved marinade into skillet, stir fry udon noodles with pea pods, radish, and scallions until heated through, 2-3 minutes.
- Serve scallops on top of udon noodle mixture; sprinkle with toasted seeds and cilantro leaves.