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Orange Sesame Noodles With Seared Scallops

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  Reduced-sodium soy sauce 3 Tablespoon
  Peanut butter 3 Tablespoon
  Asian dark sesame oil 2 Tablespoon
  Grated orange zest 1 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Cayenne 1⁄4 Teaspoon
  Chinese wheat noodles 12 Ounce
  Sea scallops 1 1⁄4 Pound, patted dry
  Salt 1⁄4 Teaspoon
  Frozen snow peas 1 Cup (16 tbs), thawed, cut into thin strips
  Carrot 1 , cut into matchstick-thin strips
  Scallions 3 , cut diagonally into thin slices

Combine the soy sauce, peanut butter, oil, zest, orange juice, and 1/8 teaspoon of the cayenne in a large bowl; set aside.
Cook the noodles according to package directions, omitting the salt.
Drain and immediately toss with the orange mixture.
Set aside at room temperature.
Sprinkle the scallops with the salt and remaining 1/8 teaspoon cayenne.
Spray a large non-stick skillet with non-stick spray and place over high heat.
Add half the scallops to the pan and cook, turning once, until golden brown and just opaque in the center, about 4 minutes.
Repeat with the remaining scallops.
Arrange the noodles on a platter, surround with the snow peas, carrot and scallions and top with the scallops.

Recipe Summary

Stir Fried
Sesame Seed

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Orange Sesame Noodles With Seared Scallops Recipe