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Asian-Style Scallops with Vegetable Noodles Recipe

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For veggie noodles or “voodles”

  • 2 large zucchini, washed and ends trimmed (or buy spiralized zucchini)
  • 1 large carrot, washed and ends trimmed (or buy spiralized carrot)
  • 1 cucumber, washed and ends trimmed (or buy spiralized cucumber)
  • ½ cup red cabbage, thinly sliced
  • ¼ cup cilantro, chopped
  • For Asian-style sauce
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons cornstarch
  • Red pepper flakes, kosher salt and black pepper, to taste
  • 2 green onions, thinly sliced (optional)
  • Crushed peanuts or sesame seeds for garnish (optional)

For scallops

  • 1 tablespoon sesame oil
  • 1½ pounds large sea scallops (about 16 to 20)

Instructions

  1. Pat scallops dry with a paper towel (this is important for the sear); salt and pepper both sides of each scallop, to taste.
  2. Spiralize zucchini, carrot and cucumber into “noodles” using spiral cutter or vegetable peeler. (Or, purchase already-spiralized veggies and skip this step.) Place spiralized veggies in a large bowl with thinly sliced red cabbage and cilantro; set aside. 
  3. In a small bowl, whisk together soy sauce and next six ingredients (through cornstarch). Add red pepper flakes, salt and pepper, to taste; whisk well. Set aside.
  4. Heat oil in a large skillet over medium-high heat. Add scallops in small groups, making sure to not overcrowd the pan, and cook 3 to 4 minutes, or until golden brown. Flip over and cook 3 to 4 more minutes, until second side is golden brown. Add 3 tablespoons sauce; turn down heat to a simmer and cook for about 2 more minutes, or until scallops are cooked through and opaque in color.
  5. Add scallops to vegetable noodles bowl and top with sauce; toss to combine until noodles and scallops are coated in sauce. Top with green onions and peanuts or sesame seeds, if desired.

Notes

Recommended Utensils; Spiralizer or vegetable peeler, large bowl, small mixing bowl, whisk, skillet, tongs.

  • Author: Dish on Fish
  • Prep Time: 20
  • Cook Time: 10
  • Category: Scallops

Find it online: https://dishonfish.com/asian-style-scallops-with-veggie-noodles/