Seared Sesame Scallops On Noodles
|Sesame seeds||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Large sea scallops||1 1⁄4 Pound|
|Olive oil||1 Tablespoon, divided|
|Fat free low sodium chicken broth||2 Cup (32 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
|Low sodium soy sauce||2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Cooked bean threads||1 1⁄2 Cup (24 tbs) (Cellophane Noodles)|
|Sliced green onion||2 Tablespoon|
1. Combine first 2 ingredients in a small bowl. Dredge scallops in sesame seed mixture.
2. Heat 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add 1/2 of scallops to pan, and cook 3 minutes on each side or until done. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
3. Add chicken broth and next 3 ingredients to pan; cook 1 minute, scraping pan to loosen browned bits.
4. Place 1/2 cup noodles in each of 3 bowls. Pour broth mixture evenly over noodles; top each with scallops and green onions.