SCALLOPS WITH ASIAN NOODLE SALAD

Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!

107069

YIELD
Makes 4 servings

INGREDIENTS

Salad

  • 4 ounces bean thread noodles (cellophane noodles)*
  • 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
  • 1 cup bean sprouts
  • 1 cup matchstick-size strips seeded peeled cucumber
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted salted peanuts
  • 2 tablespoons finely shredded carrot
  • 1/3 cup water
  • 1/4 cup Thai fish sauce (nam pla)*
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chili
  • 1 teaspoon chili-garlic sauce*

Scallops

  • 1 pound sea scallops
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced
  • 1 tablespoon finely chopped lemongrass*
  • 1 large garlic clove, chopped
 PREPARATION

For salad:

  1. Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
  2. Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For scallops:

  1. Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
  2. Divide salad among 4 plates; top with scallops and serve.

Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

Courtesy of Epicurious

Matcha-Mint Sparkler

Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.

Mint-Matcha-Sparkler-10022017

YIELD
Makes 2 servings
ACTIVE TIME
5 minutes
TOTAL TIME
10 minutes

INGREDIENTS

  • 2 limes, divided
  • 2 tablespoons sugar
  • 3 tablespoons mint leaves, divided
  • 2 teaspoons matcha (green tea powder)

PREPARATION

  1. Slice 1 lime in half, then slice 2 wedges from 1 half and reserve for garnish. Juice remaining 1 1/2 limes to yield 2 Tbsp. juice. Combine lime juice, sugar, and 2 Tbsp. mint leaves in a measuring cup or cocktail shaker. Muddle mint with the back of a spoon. Let sit 5 minutes.
  2. Meanwhile, pour 1/2 cup water into a small bowl. Sift matcha through a fine-mesh sieve into water and whisk until smooth. Whisk matcha into mint mixture, then divide between 2 glasses filled with ice. Top with sparkling water. Garnish with lime wedges and remaining 1 Tbsp. mint.
Cooks’ Note
Matcha is available at Japanese markets and online.