Recipes and Cooking Seared Scallops with Noodle Salad 5.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Total Time: 30 mins Servings: 4 Yield: 3 scallops and about 1 cup noodle mixture each Jump to Nutrition Facts Ingredients 12 fresh or frozen sea scallops (about 18 ounces total) 4 ounce dried brown rice fettuccine or banh pho (Vietnamese wide rice noodles) ¼ cup orange juice 2 tablespoon rice vinegar 2 tablespoon toasted sesame oil 1 teaspoon finely shredded yuzu peel or lime peel 1 teaspoon grated fresh ginger ½ teaspoon salt 1 ½ cup chopped fresh spinach leaves 1 cup chopped cucumber ⅔ cup coarsely shredded daikon or thinly sliced radishes ¼ teaspoon ground black pepper Nonstick cooking spray 2 tablespoon sesame seeds, toasted Directions 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. Rate it Print Nutrition Facts (per serving) 297 Calories 10g Fat 31g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 297 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 31mg 10% Sodium 817mg 36% Total Carbohydrate 31g 11% Total Sugars 2g Protein 19g Vitamin C 14.8mg 74% Calcium 40.4mg 3% Iron 1.6mg 9% Potassium 510mg 11% Folate, total 56.4mcg Vitamin B-12 1.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.