STIR FRY NOODLES WITH SEARED SCALLOPS SERVES 4 RECIPE - (4/5)
Provided by raffterman
Number Of Ingredients 21
Steps:
- To prepare for the noodles, whisk the fish sauce, soy sauce, chicken stock, lime juice, mirin, vinegar and sugar in a small bowl until the sugar dissolves. Set aside. Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Drain the noodles from their soaking water. Add the noodles to the boiling water, and cook for just 10 seconds. Quickly drain the noodles, and then place them in the ice water to cool completely. Drain well. To cook the scallops, season the scallops with salt. Heat a heavy large sauté pan over high heat. Add the chili oil, and swirl to coat the pan. Then add the scallops and cook just until dark brown, about 2 minutes per side. To stir-fry the noodles, heat a heavy large wok over medium-high heat. Add the oil, and then stir in the shallots, garlic and ginger. Cook until fragrant and the shallots begin to soften, about 1 minute. Add the mushrooms and carrots, and stir-fry until they soften slightly, about 5 minutes. Stir in the noodles and sauce, and stir-fry to coat, about 30 seconds. Stir in the green onions. Divide the noodles among four wide bowls. Top with the scallops, and then garnish with the cilantro. Serve immediately.
TOSHI'S NOODLES WITH SEARED SEA SCALLOPS
This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 46.8 g, Cholesterol 45.8 mg, Fat 24.8 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 4.5 g, Sodium 1222 mg, Sugar 6.3 g
STIR-FRIED SCALLOPS
Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.
Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPICY STIR-FRY WITH SCALLOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet over medium-high heat and add the peanut oil.
- In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
- Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
- Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
- Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
- Serve immediately over rice and garnish with the scallions and cilantro.
STIR FRY SCALLOPS
DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO!
Provided by BoxOWine
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- RINSE SCALLOPS WELL, PAT DRY.
- WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
- DIVIDE MARINADE IN HALF.
- TOSS SCALLOPS WITH 1/2 MARINADE.
- HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
- REMOVE SCALLOPS AND SET ASIDE.
- STIR FRY VEGETABLES UNTIL TENDER CRISP.
- ABOUT 3-4 MINS.
- PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
- STIR UNTIL HEATED THROUGH.
- SERVE OVER RICE OR ANGEL HAIR PASTA.
Nutrition Facts : Calories 290.6, Fat 5.1, SaturatedFat 0.8, Cholesterol 37.4, Sodium 701.6, Carbohydrate 33.7, Fiber 5.7, Sugar 15.9, Protein 27.8
STIR-FRY SCALLOPS
This recipe came from eDiets. I like to use the big sea scallops when making this. It is low fat and tastes great. Sometimes I use some fresh zucchini in this also. Serve this over brown or white rice.
Provided by hottpepper
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside.
- Wipe mushrooms with damp towel and slice.
- Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables.
- Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes.
- Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes.
- Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.
Nutrition Facts : Calories 320.1, Fat 7, SaturatedFat 0.7, Cholesterol 37.4, Sodium 941.9, Carbohydrate 39.4, Fiber 7.2, Sugar 7, Protein 28
GINGER SCALLOPS WITH RICE NOODLES
Provided by Moira Hodgson
Categories main course
Time 20m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Pairing the delicate sweetness of sea scallops and peas this is a meaty, substantial meal accompanied by a rich white wine sauce studded with chopped chives.From the May 2007 issue of Gourmet.
Provided by Leslie in Texas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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 noodles and scallops.
- Serve immediately.
Nutrition Facts : Calories 396.5, Fat 22.4, SaturatedFat 13.1, Cholesterol 114.3, Sodium 304.5, Carbohydrate 23.7, Fiber 2.6, Sugar 2.7, Protein 19.8
PAN FRIED NOODLES WITH SCALLOPS
I have not yet tried this recipe. It looks great but I have been wondering about the nutritional content. Let me know if you try it out before me!
Provided by Kanzeda
Categories Chinese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles as indicated on package, and drain well. I use a salad spinner to get noodles dry enough for stir-fry, I imagine this would work here as well.
- Place corn meal in a small dish and coat the well dried scallops with it.
- Heat 1 TBS of the peanut oil in a skillet and add the scallops. Cook 3 minutes on each side until or until they are golden brown. Remove from pan, but keep warm.
- Heat remaining 2 TBS of peanut oil in the skillet and add noodles, patting them into an even layer. Cook them 3 minutes or until brown, shaking the pan occasionally, turn noodles and cook another 3 minutes until browned. Put noodles on serving platter.
- Heat sesame oil add green onions, ginger and garlic, stir fry 2 minutes.
- Stir in soy sauce, vinegar and oyster sauce and cook 1 minute, just to heat through. Drizzle the sauce over the noodles and place scallops on top.
Nutrition Facts : Calories 335.1, Fat 11.9, SaturatedFat 2.1, Cholesterol 56.9, Sodium 680.6, Carbohydrate 37.1, Fiber 2.6, Sugar 1.3, Protein 19.9
PAN SEARED SCALLOPS
I serve thes scallops over spicy sesame noodles Recipe #215461, I use rice noodles though. Delicious!
Provided by Lil Leasa
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- melt butter and add scallops.
- season with salt and pepper.
- sear the scallops for a few minutes.
- then add the rest of the ingredients.
- saute until done.
Nutrition Facts : Calories 172.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 45.2, Sodium 218.8, Carbohydrate 14.1, Fiber 1.5, Sugar 3.2, Protein 20.2
EASIEST STIR-FRY NOODLES RECIPE BY TASTY
Here's what you need: oil, noodle, garlic, white onion, carrot, green bell pepper, green onions, soy sauce, vinegar, salt, pepper powder
Provided by Yukta Praveen
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
- In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
- Add soy sauce and vinegar. Then, add noodles and mix well to combine.
- Season to taste and serve.
Nutrition Facts : Calories 1004 calories, Carbohydrate 183 grams, Fat 14 grams, Fiber 12 grams, Protein 35 grams, Sugar 13 grams
More about "stir fry noodles with seared scallops serves 4 recipe 45 food"
SCALLOP STIR-FRY - CTV
From more.ctv.ca
- Cook for two to three minutes without moving them, until you see a nice golden crust start forming.
STIR-FRY NOODLES WITH SEARED SCALLOPS-HOW TO MAKE …
From youtube.com
Author My Basil Leaf-Vietnamese-Asian And American Comfort Food RecipesViews 13.4K
CHRISTINE HA’S STIR-FRY NOODLES WITH SEARED SCALLOPS
From andrewzimmern.com
Estimated Reading Time 2 mins
SEARED SCALLOPS WITH ZOODLES - ALEX GUARNASCHELLI | IRON …
From alexguarnaschelli.com
CHINESE STIR-FRY SCALLOP WITH VEGETABLES RECIPE - THE …
From thespruceeats.com
QUICK AND EASY STIR FRY NOODLES MAMA LOVES FOOD
From mamalovesfood.com
RECIPE: STIR-FRY NOODLES WITH SEARED SCALLOPS | STYLE AT HOME
From styleathome.com
MISO-GLAZED SCALLOPS WITH SOBA NOODLES - EATINGWELL
From eatingwell.com
BLIND CHEF CHRISTINE HA'S RECIPE FOR STIR-FRY NOODLES WITH SEARED …
From abcnews.go.com
SCALLOP STIR FRY WITH NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BIANG BIANG NOODLES WITH HOT SPICED OIL RECIPE | BON APPéTIT
From bonappetit.com
CHINESE NEW YEAR RECIPE - STIR FRY NOODLES AND SCALLOPS
From eatsbythebeach.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love