Seared Scallops with Noodle Salad

Seared Scallops with Noodle Salad + enlarge image
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Makes:
4 servings
Yields:
3 scallops and about 1 cup noodle mixture each
Start to Finish:
30 mins
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Seared Scallops with Noodle Salad

Ingredients
12
fresh or frozen sea scallops (about 18 ounces total)
4
ounces dried brown rice fettuccine or banh pho (Vietnamese wide rice noodles)
1/4
cup orange juice
2
tablespoons rice vinegar
2
tablespoons toasted sesame oil
1
teaspoon finely shredded yuzu peel or lime peel
1
teaspoon grated fresh ginger
1/2
teaspoon salt
1 1/2
cups chopped fresh spinach leaves
1
cup chopped cucumber
2/3
cup coarsely shredded daikon or thinly sliced radishes
1/4
teaspoon ground black pepper
 
Nonstick cooking spray
2
tablespoons sesame seeds, toasted

Directions

  1. Thaw scallops, if frozen. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine orange juice, vinegar, sesame oil, yuzu peel, ginger, and 1/4 teaspoon of the salt. Add cooked fettuccine, spinach, cucumber, and daikon; toss gently to coat. Set aside.
  2. Rinse scallops; pat dry with paper towels. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.
  3. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add scallops. Cook for 3 to 5 minutes or until scallops are opaque, turning once. Serve scallops with fettuccine mixture. Sprinkle with sesame seeds.

Nutrition Facts

(Seared Scallops with Noodle Salad)
    Per serving:
  • 297 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 31 mg chol.,
  • 817 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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