Seared Scallop Thai Noodle Soup Food

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
• While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
• Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

SIMPLY SEARED SCALLOPS

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

SEARED SCALLOP THAI NOODLE SOUP

Steps:

• Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
• Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
• Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
• Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
• In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
• Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
• Serve noodles topped with scallops and basil.

TOSHI'S NOODLES WITH SEARED SEA SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
• At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
• Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
• Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
• Sprinkle green onion over top and serve.

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

Steps:

• Heat butter in pan on high heat until melted and lightly foaming.
• Pat scallops dry with paper towel and generously season scallops with salt and pepper.
• Add scallops into pan, with space in between so they can crisp.
• After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
• Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
• Add lemon slices, chili paste, and stir.
• When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.

THAI SCALLOPS

Steps:

• Finely chop the chili.
• Peel and finely slice the garlic
• Cut the ginger into thin matchsticks
• Zest the lime and then squeeze the juice out.
• Set these all aside until needed (see note 4)
• Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.
• Place a heavy-based frying pan or skillet over medium-high heat. Add 3 tbsp of oil and let it heat until shimmering (at least 1 minute)
• Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan.
• Do them individually, starting at 12 o'clock and working around the outside of the pan.
• Cook the scallops for 90 seconds on one side.
• Turn the heat off under the pan and add 1 tbsp of butter.
• Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops.
• Leave the scallops for 60 seconds, then remove the scallops from the pan and place them on a plate.
• Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
• Pour in 2 tbsp fish sauce, the squeezed lime juice, and sprinkling over 1/2 tsp of brown sugar.
• Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.

PAN-SEARED SCALLOPS WITH A SPECIAL THAI SAUCE

Steps:

• Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.
• Warm a wok or large frying pan over medium-high heat (allow the pan to warm up at least 1 minute). Add 2 tablespoons oil to the wok or frying pan and swirl around.
• Gently place the scallops in the pan, leaving enough space between so you'll have room to turn. Allow scallops to sear undisturbed for at least 2 minutes (trying to turn them too early will cause the skin to tear). While cooking, season them with a pinch of salt and black pepper.
• Use a turner to gently turn the scallops. Season once more with salt and pepper. Scallops are done when both sides have a nice crispy-looking crust and are firm to the touch. Remove scallops from the wok/pan and place on a paper towel or clean tea towel to drain.
• Place all sauce ingredients in a saucepan over medium heat-high. Stirring occasionally, warm the sauce for 1 to 2 minutes only - just long enough to bring out the flavor of the garlic and turn the fresh chile (or bell pepper) bright red. Avoid cooking the sauce.
• Remove from heat and taste-test, adding a little more fish sauce if not salty enough (1 teaspoon), or a little more lime juice if too salty. Add a little sugar if too sour.
• Place scallops on a bed of lettuce with the fresh cilantro and basil. Pour or spoon the sauce over the scallops. Serve as is, with rice, or with a little French bread to soak up the juices. Enjoy!

MING'S SEARED SCALLOPS WITH SPICY THAI RICE NOODLE SOUP

Steps:

• Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes. Add shiitakes and cook 3 minutes. Season and deglaze with fish sauce. Let reduce by 50 percent then add chicken stock. Simmer and reduce by 20 percent. Add juice and check for seasoning. Add noodles, basil and scallions to heat. Meanwhile, preheat skillet and coat with oil. Season scallops with salt and chile powder. Pan sear both sides brown, about 3 minutes a side.
• PLATING Ladle broth (lemon grass, kaffir and all) and top with 3 scallops. Garnish

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Steps:

• Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
• While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
• Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.