Sesame Scallop Noodles Recipes

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
• While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
• In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
• Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
• Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
• Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.

Steps:

• In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
• Place 1 teaspoon of vinaigrette in each soup spoon.
• Season scallops with salt and pepper.
• Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
• In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
• * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
• Recommended beverage: cold sake

Steps:

• Boil the noodles in water until al dente. Drain and rinse in cold water. Mix in a bowl with 1 teaspoon sesame oil.
• Cut scallops in halves (small) or quarters (medium or large).
• Heat the remaining sesame oil in a wok or large skillet. Saute the scallops about 1 minute.
• Add scallops, scallions, and sesame seeds to the noodles.
• Mix remaining ingredients into a smooth sauce, by hand or in a small food processor container. Adjust the thickness with tea or tahini, and adjust seasonings to taste.
• Toss noodle mixture in sauce, and serve immediately.

Steps:

• In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
• Serve scallops with couscous and lemon wedges.

Steps:

• Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
• Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
• Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
• Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
• Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.