Wegmans Executive Chef Russell Ferguson shares this quick weeknight meal idea. The peanut sauce made with coconut creme makes this recipe a kid favorite. If you want dinner is a hurry, this recipe delivers. It takes 15 minutes to make. You can't even get take out this fast! The peanut sauce goes great with grilled scallops. The salad is healthy tasting, not coated in oil, like most lo meins that you buy in restaurants and it is way cheaper than eating out or ordering take-out. Great for buffet suppers, outdoor parties, and picnics too.
For the lo mein noodle salad
Lo mein noodles
16 Ounce, cooked (1 pkg Asian Classics Lo Mein (Frozen Foods))
8 Ounce, thawed (Food You Feel Good About Mukimame Shelled Soybeans)
12 Ounce (Food You Feel Good About Asian Slaw)
1 Bunch (100 gm), sliced diagonally
Black sesame seeds
Thai peanut sauce
3⁄4 Cup (12 tbs) (Asian Classics)
For seared scallops
1 Pound (fresh)
1 Tablespoon (Wegmans)
1 Teaspoon (Optional)
1. Place noodles in microwave-safe bowl and cover. Cook in microwave on HIGH 3-3 1/2 minutes. Cool slightly.
2 Add soybeans, slaw, onions, sesame seeds, and sauce to noodles in bowl. Toss gently to combine.
3. Dust scallops with pan-searing flour and pat off excess. Heat olive oil in pan on medium high, until oil faintly smokes then add scallops. Turn over when scallops change color about one-quarter way up and seared side has turned paper-bag brown, 2-3 minutes.
4. Reduce heat to low and cook 2-3 minutes, or until internal temp reaches 120 degrees. (Check by inserting thermometer halfway into thickest part of scallops.)
5. Add basting oil and butter to skillet; swirl. Baste with spoon, 1-2 minutes, until internal temp reaches 130 degrees.
6. Transfer to clean platter and let rest at least 2 minutes.
7. Pile the noodle salad onto plates and arrange seared scallops on top.