Sesame Sea Scallops with Gingery Asian-ish Glass Noodles
May 09, 2024, Updated Nov 02, 2024
Crispy Sesame Coated Scallops are teamed with Sweet Potato Noodles, a Gingery Dressing and a Bevy of Healthy Vegetables.
Glass Noodles are naturally gluten free, beautifully slippery and a little chewy.
This recipe is in Four Parts ~ You will learn:
- How to Cook Glass Noodles Perfectly
- Recipe for quick Gingery Asian-ish Dressing
- Simple & Quick Sesame Scallops
- Sautéing Vegetables of your choice
Sesame Sea Scallops with Gingery Asian-ish Glass Noodles
What’s to Love:
- Glass noodles cook quickly in about 6 minutes.
- Whisk together the dressing while noodles cook – and pour over the warm noodles (to grab the flavors) Lightened-Up & Delicious!
- Yes to Crispy Scallops! Simply coat with sesame seeds, dust with cornstarch and cook until crispy and cooked through.
- LOTS of vegetables in the recipe! See what I have used, or choose what you like, or have on hand.
- Fabulous for a weeknight meal or invite friends and family over to enjoy this wonderful dish.
Sea Scallops from East of Cape Cod, bought from The Local Catch at the Greenwich Farmers’ Market.
I love and use : Boise Salt Co’s Gochugaru Korean Chile Flakes! Fruity and smokey with a mild heat. A reasonable price, store in the freezer to preserve freshness.
Did you know?
- Thailand and Chinese glass noodles are created with mung bean flour – cellophane noodles, bean threads, bean thread noodles, whereas in Korea it’s common to find noodles made with sweet potato starch.
- Korean glass noodles are an excellent source of complex carbohydrates, making them a good source of quick fuel for your body. With a score of 45 on the glycemic index, glass noodles are a good option for those working to control their blood sugar with low-glycemic carbohydrates.
Spinach (from a farmers’ market), Bok Choy, Asparagus, Shiitake Mushrooms, Onion & Yellow Carrots (not pictured.)
Sauté the Vegetables you like!
I have used: Spinach, Bok Choy, Asparagus, Shiitake Mushrooms, Onion & Yellow Carrots – Use all or some…
I Love ♥️ Sweet Potato Noodles and you will too! They do not fall apart like Rice Noodles!
Korean sweet potato noodles (glass noodles) when compared to wheat noodles, they are lower in glycemic index because they contain complex carbohydrates.
A healthier alternative to rice and yellow noodles, sweet potato noodles are a staple in Korean food which is slowly going mainstream thanks to its slippery, slightly chewy texture. Even though glass noodles are high in carbohydrates, they do not cause a spike in blood sugar, are naturally fat free – and I’m loving that they are made from ONE ingredient! (Sweet Potato starch.)
Many well-stocked grocery stores and Asian specialty stores (such as H-Mart) have started selling these noodles. Also see Amazon for a good selection. You can also find packages that are non GMO.
Enjoy this wonderful light & tasty recipe!
Let me know what you think!
Karen
Also See: Marvelous Recipes for Mother’s Day – A Zest for Life
Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON!
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Sesame Sea Scallops with Gingery Asian-ish Glass Noodles
Crispy Sesame Coated Scallops are teamed with Sweet Potato Noodles, a Gingery Dressing and a Bevy of Healthy Vegetables.
Ingredients
Light Gingery Dressing:
- 3/4 teaspoon finely grated orange peel
- 1 1/2 teaspoon finely grated ginger
- 1 1/4 teaspoon finely grated garlic, (or minced)
- 3 tablespoons fresh orange juice , (I used blood orange & clementine)
- 2 tablespoons light tamari sauce, or liquid coconut aminos, or soy sauce
- 1 teaspoon coconut palm sugar, can use honey or agave
- 2 tablespoons neutral oil, such as expeller pressed safflower oil
- 1 tablespoon roasted sesame oil
- 1/4 teaspoon ground Gochujang Chile*, or a spicy chili flake
Noodles:
- 6 ounces Sweet Potato Noodles, (see note)
Scallops:
- 3/4 pound fresh sea scallops
- 1 tablespoon sesame seeds, (not toasted)
- 1 teaspoon cornstarch, I use non-gmo
- 1/8 teaspoon sea salt
- 1 1/2 teaspoon neutral oil
Garnish:
- 1 tablespoon fresh chives, 1/2" lengths (or sliced scallions)
- 1 tablespoon Thai basil, thinly sliced
Vegetables: See Recipe Notes
- 3 cups assorted vegetables to sauté
Instructions
Light Gingery Dressing:
- Combine first 6 ingredients (orange rind through sugar) in a medium sized bowl. Slowly drizzle in both oils until combined. Add chiles and stir in. Set aside.
Noodles:
- Boil sweet potato noodles in plenty of water, stirring from time to time for 6 - 7 minutes (read package directions.) Cook until al dente. Refresh quickly under water, but do not cool the noodles.While warm, add then to a bowl with the dressing and let marinate together. I like to let it stand for at least 2 hours - so make ahead.
Sesame Scallops:
- Wash quickly, dry and remove white muscle and pat dry. Place them on a plate to hold, a flat side facing up.Sprinkle with garlic powder, then sprinkle sesame seeds to coat ONE flat side. Sift cornstarch over the sesame seeds. Sprinkle with a small amount of sea salt.
- Heat a cast iron skillet (or stick proof) and add 1 1/2 teaspoons of oil. Over medium heat, add the scallop sesame side down and cook until the seeds are golden about 2 minutes. Turn over and lower heat to low. Cook second side for about 2 minutes more until just cooked through. Never overcook scallops! (Cooking time will depend on the size of the scallops.) Remove to a plate.
Finish & Serve:
- Sauté the vegetables of your choice (See Notes.) Add them to the glass noodles and stir in. Top with the Sesame Scallops. Garnish with chives and thinly sliced basil (Thai basil is nice.)
Notes
Vegetable Sauté: use about 3 cup Vegetables you like; here is what I added:
Heat 1 teaspoon neutral oil in a large stick proof skillet. Add 1/2 cup sliced onions and sauté 3 minutes at medium heat. Add 1/2 cup sliced shiitake mushrooms. stir up, cook 2 minutes until lightly golden. Add 1 teaspoon more oil, add 1/2 cup sliced asparagus, 1/3 cup sliced yellow carrots. Cook stirring 3 minutes. Add 1/2 cup sliced bok choy and 1/2 cup sliced spinach and 2 tablespoons water. Cover, turn heat down to low until all al dente. Season with sea salt and a drizzle of sesame oil if desired. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Heat 1 teaspoon neutral oil in a large stick proof skillet. Add 1/2 cup sliced onions and sauté 3 minutes at medium heat. Add 1/2 cup sliced shiitake mushrooms. stir up, cook 2 minutes until lightly golden. Add 1 teaspoon more oil, add 1/2 cup sliced asparagus, 1/3 cup sliced yellow carrots. Cook stirring 3 minutes. Add 1/2 cup sliced bok choy and 1/2 cup sliced spinach and 2 tablespoons water. Cover, turn heat down to low until all al dente. Season with sea salt and a drizzle of sesame oil if desired. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 348kcalCarbohydrates: 44gProtein: 12gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 20mgSodium: 733mgPotassium: 382mgFiber: 2gSugar: 2gVitamin A: 2445IUVitamin C: 31mgCalcium: 96mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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