Seared Scallops with Pad Thai Style Noodles
Servings
2Serving size
6 ounces scallops with noodlesThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 4 tsp. Sesame oil (divided) |
| 1 large Carrots, raw (finely diced) |
| 4 large Green onions (thinly sliced crosswise) |
| 1 clove Garlic, raw (minced) |
| 1 1/2 cup Water |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 tsp.. Maple syrup |
| 1/2 tsp.. Fish sauce |
| 1/8 tsp. Red Pepper Flakes (optional) |
| 4 ounces Rice noodles, dry |
| 8 Ounce Sea scallops |
| 1 to taste Black pepper |
Instructions
Add 2 teaspoons of the sesame oil and swirl to coat the pan.
Add the carrot and cook for about 2 minutes. Stir frequently.
Add the green onions and garlic. Cook for about a minute. Stir frequently.
Add the water, soy sauce, lime juice, maple syrup, fish sauce, and red pepper flakes and cook for about 30 seconds.
Add the rice noodles and reduce the heat until the noodles are simmering.
Cook the noodles for about 8 to 10 minutes until done.
While the noodles are cooking, place the remaining 2 teaspoons sesame oil in a large skillet over high heat.
When the oil is hot, add the scallops and cook for about 4 to 6 minutes. Turn and cook for another 4 minutes.
Serve the noodles topped with the seared scallops.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Rice noodles are great for a quick meal. As they cook, the noodles absorb the flavors in the liquid. They are delicate and generally cook in under 10 minutes making them the perfect weeknight meal. Simple: one pan (or maybe two) and all in less than 30 minutes start to finish.