Scallops with Thai-Style Coconut Broth and Rice Noodles
Nutrition
Calories: 260 kcalCarbohydrates: 38 gProtein: 9 gFat: 9 gSaturated Fat: 5 gCholesterol: 10 mgSodium: 600 mgFiber: 3 g
Ingredients
- 12 large dry sea scallops side muscles removed
- Salt and pepper
- 4 oz. thin rice noodles
- 1 tsp. sesame oil
- 2 Tbsp. vegetable oil
- 5 oz. sliced shiitake mushrooms
- 1 1" piece fresh ginger, peeled and cut into thin matchsticks
- 1 garlic clove sliced thin
- 2 cups coconut water
- 1 Tbsp. fish sauce
- 4 scallions sliced thin (For Garnish)
- 1 small carrot shaved into ribbons with a peeler (For Garnish)
- 1 small red bell pepper cored and sliced thin (For Garnish)
- 1 serrano pepper sliced thin (optional) (For Garnish)
- 1/4 cup torn fresh mint leaves For Garnish
- 1 lime cut into 4 wedges (For Garnish)
Instructions
- 1. Season scallops with salt and pepper and place in between two paper towels; set aside.
- 2. Cook noodles according to package instructions, toss with sesame oil, and divide into 4 bowls.
- 3. For the broth: Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat until shimmering. Add shiitakes and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add ginger and garlic and cook, stirring frequently, for 30 seconds. Reduce heat to low and add coconut water and fish sauce.
- 4. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat until just smoking. Add scallops in a single layer and cook, without moving, until golden brown, 2 to 3 minutes. Flip scallops with tongs and continue to cook another 2 to 3 minutes. Transfer to bowls.
- 5. Remove skillet from heat and whisk in 1/4 cup coconut broth, scraping up any brown bits. Stir back into broth and ladle into bowls. Top evenly with garnishes and serve with lime wedges.
- Source: Hannaford fresh Magazine, January-February, 2016