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Pan-Fry

Scallops with Thai-Style Coconut Broth and Rice Noodles
Ingredients
12 large dry sea scallops, side muscles removed
Salt and pepper
4 oz. thin rice noodles
1 tsp. sesame oil
2 Tbsp. vegetable oil
5 oz. sliced shiitake mushrooms
1 (1") piece fresh ginger, peeled and cut into thin matchsticks
1 garlic clove, sliced thin
2 cups coconut water
1 Tbsp. fish sauce
4 scallions, sliced thin (For Garnish)
1 small carrot, shaved into ribbons with a peeler (For Garnish)
1 small red bell pepper, cored and sliced thin (For Garnish)
1 serrano pepper, sliced thin (optional) (For Garnish)
1/4 cup torn fresh mint leaves (For Garnish)
1 lime, cut into 4 wedges (For Garnish)
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Scallops with Thai-Style Coconut Broth and Rice Noodles

Scallops with Thai-Style Coconut Broth and Rice Noodles

Scallops with Thai-Style Coconut Broth and Rice Noodles
  • Servings:Serves 4 as a light entree
  • Prep Time:35 minutes
  • Cook Time:10 minutes
directions
1. Season scallops with salt and pepper and place in between two paper towels; set aside.
2. Cook noodles according to package instructions, toss with sesame oil, and divide into 4 bowls.
3. For the broth: Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat until shimmering. Add shiitakes and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add ginger and garlic and cook, stirring frequently, for 30 seconds. Reduce heat to low and add coconut water and fish sauce.
4. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat until just smoking. Add scallops in a single layer and cook, without moving, until golden brown, 2 to 3 minutes. Flip scallops with tongs and continue to cook another 2 to 3 minutes. Transfer to bowls.
5. Remove skillet from heat and whisk in 1/4 cup coconut broth, scraping up any brown bits. Stir back into broth and ladle into bowls. Top evenly with garnishes and serve with lime wedges.
Source: Hannaford fresh Magazine, January-February, 2016
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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