Orange Sesame Noodles With Seared Scallops Recipe
Summary
Ingredients
| 3 tablespoons reduced-sodium soy sauce | ||
| Peanut butter | 3 Tablespoon | |
| Asian dark sesame oil | 2 Tablespoon | |
| Orange zest | 1 Teaspoon, grated | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Cayenne | 1/4 Teaspoon | |
| 12 ounces Chinese wheat noodles | ||
| 1 1/4 pounds sea scallops, patted dry | ||
| Salt | 1/4 Teaspoon | |
| 1 cup frozen snow peas, thawed and cut into thin strips | ||
| 1 carrot, cut into matchstick-thin strips | ||
| 3 scallions, cut diagonally into thin slices | ||
Directions
Combine the soy sauce, peanut butter, oil, zest, orange juice, and 1/8 teaspoon of the cayenne in a large bowl; set aside.
Cook the noodles according to package directions, omitting the salt.
Drain and immediately toss with the orange mixture.
Set aside at room temperature.
Sprinkle the scallops with the salt and remaining 1/8 teaspoon cayenne.
Spray a large non-stick skillet with non-stick spray and place over high heat.
Add half the scallops to the pan and cook, turning once, until golden brown and just opaque in the center, about 4 minutes.
Repeat with the remaining scallops.
Arrange the noodles on a platter, surround with the snow peas, carrot and scallions and top with the scallops.
Cook the noodles according to package directions, omitting the salt.
Drain and immediately toss with the orange mixture.
Set aside at room temperature.
Sprinkle the scallops with the salt and remaining 1/8 teaspoon cayenne.
Spray a large non-stick skillet with non-stick spray and place over high heat.
Add half the scallops to the pan and cook, turning once, until golden brown and just opaque in the center, about 4 minutes.
Repeat with the remaining scallops.
Arrange the noodles on a platter, surround with the snow peas, carrot and scallions and top with the scallops.
Chef
