Seared Scallops with Noodle Salad
fresh or frozen sea scallops (about 18 ounces total)
ounces dried brown rice fettuccine or banh pho (Vietnamese wide rice noodles)
cup orange juice
tablespoons rice vinegar
tablespoons toasted sesame oil
teaspoon finely shredded yuzu peel or lime peel
teaspoon grated fresh ginger
cups chopped fresh spinach leaves
cup chopped cucumber
cup coarsely shredded daikon or thinly sliced radishes
teaspoon ground black pepper
Nonstick cooking spray
tablespoons sesame seeds, toasted
- 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.
- Rinse scallops; pat dry with paper towels. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.
- 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