Sesame Sea Scallops with Gingery Asian-ish Glass Noodles

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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.

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: American, Asian Influence

Keyword: glass noodles with gingery sauce, glass noodles with vegetables, sesame scallops

Servings: servings

Author: Karen Sheer a zest for life

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.

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