Seared Scallops with Noodle Salad

5.0
(2)
Seared Scallops with Noodle Salad and chopsticks
Photo: Kritsada Panichgul
Total Time:
30 mins
Servings:
4
Yield:
3 scallops and about 1 cup noodle mixture each

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

  • cup coarsely shredded daikon or thinly sliced radishes

  • ¼ teaspoon ground black pepper

  • Nonstick cooking spray

  • 2 tablespoon 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 (per serving)

297 Calories
10g Fat
31g Carbs
19g Protein
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.

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