SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
SEARED SCALLOP THAI NOODLE SOUP
We loved this! If you want it spicy, leave some of the seeds of the chiles in. The cabbage blends into this soup. Try whatever veggies you like in it. I like to eat the pieces of ginger and lemon grass, but some people might set them aside in their bowl. The lime leaves have a unique and delicious flavor, but if you can't find them, you could try making it with lime zest. If you don't like scallops, shrimp would probably be a good substitute. Based on a Ming Tsai recipe.
Provided by Maito
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
- Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
- Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
- Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
- In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
- Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
- Serve noodles topped with scallops and basil.
Nutrition Facts : Calories 569.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.3, Sodium 2346.5, Carbohydrate 90.6, Fiber 8.1, Sugar 10.1, Protein 30.7
SCALLOPS AND RICE NOODLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
- Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
- In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices.
GINGER SCALLOPS WITH RICE NOODLES
Provided by Moira Hodgson
Categories main course
Time 20m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 12
Steps:
- Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
- Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
- Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
- Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
- Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED SPICY SNAPPER WITH RICE NOODLES
This recipe is quick to make, and delicious. I found it while searching for recipes to enjoy while I am on a low Fodmap diet. If you are also on one, eliminate any ingredients that are triggers for you. I found it on Pinterest by an author named Stephanie. Don't know who she is because it wasn't on her board. :)
Provided by breezermom
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a small saucepan over medium low. Place the halved garlic clove in the oil until the oil is garlic infused. (If you are on a low fodmap diet, remove the garlic from the oil).
- Heat the oven to 425 degrees. Place the fish in a baking dish. Drizzle with the garlic infused olive oil and the juice of 2 limes. Sprinkle Chinese 5 spice powder all over the fish, so it is lightly coated. Very lightly sprinkle cayenne pepper and garlic powder, if using, over the fish.
- Place the fish on the top rack of the oven and bake for 10 to 12 minutes until done. Do not flip.
- Cook noodles according to package directions.
- In a large skillet, warm 1/2 tbsp sesame oil and 1/2 tbsp olive oil on medium heat. Add shallots (if using) and cook 4-6 minutes until translucent. Add the jalapeno, bell peppers, green beans, carrots, and tamari. Cook for 5 to 7 minutes longer until the vegetables reach the desired degree of tenderness.
- Serve over the noodles and top with the crispy, spicy fish.
Nutrition Facts : Calories 366.5, Fat 13.2, SaturatedFat 2, Cholesterol 63.1, Sodium 147.8, Carbohydrate 23.3, Fiber 7, Sugar 11.7, Protein 39
TOSHI'S NOODLES WITH SEARED SEA SCALLOPS
This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
- At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
- Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
- Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
- Sprinkle green onion over top and serve.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 46.8 g, Cholesterol 45.8 mg, Fat 24.8 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 4.5 g, Sodium 1222 mg, Sugar 6.3 g
More about "mings seared scallops with spicy thai rice noodle soup recipes"
REVIEWS - PAN SEARED SCALLOPS WITH GLASS NOODLES
From asianfoodnetwork.com
THAI SEARED SCALLOPS RECIPE | SPARKRECIPES - HEALTHY …
From recipes.sparkpeople.com
10 BEST THAI SOUP WITH RICE NOODLES RECIPES - YUMMLY
From yummly.com
THAI CURRY SCALLOP WITH SPINACH AND RICE NOODLE
From lindysez.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
SEARED SCALLOPS WITH SPICY THAI RICE NOODLES
From jwinman.com
SEARED SCALLOPS WITH THAI 'MIGNONETTE' - GREATIST
From greatist.com
MIKE’S EASY THAI-STYLE SEAFOOD RICE NOODLE SOUP
From monahansseafood.com
SEARED STEAK WITH SPICY RICE NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
SCALLOP PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
SEARED DIVER SCALLOPS & THAI FLAVORED JASMINE RICE RECIPE - 0
From myrecipes.com
PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
SEARED STEAK WITH SPICY RICE NOODLES - ASIAN RECIPES - CHOWHOUND
From chowhound.com
THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER
From plain.recipes
THAILAND’S 7 BEST NOODLE DISHES - COURAGEOUS KITCHEN
From courageouskitchen.org
SCALLOPS AND SOBA NOODLES - SAVOR THE BEST
From savorthebest.com
NOODLES AND SPICE - SEARED SCALLOPS
From noodlesandspice.com
SEARED DIVER SCALLOPS WITH THAI FLAVORED JASMINE RICE
From stage.carolinarice.com
ORDER #16C SPICY THAI SEAFOOD SOUP FROM CHEF MING'S KITCHEN
From mings.us
SEARED SCALLOPS WITH THAI STYLE GREEN SAUCE AND RICE NOODLES.
From pinterest.ca
SEARED SCALLOPS IN SWEET THAI CHILI SAUCE WITH JASMINE RICE & BOK …
From flamingjanes.com
THE BEST 10 MINUTE PAN SEARED THAI CHILI SCALLOPS RECIPE
From sweetcsdesigns.com
SEARED SCALLOPS WITH PAD THAI STYLE NOODLES - DR. GOURMET
From drgourmet.com
SEARED DIVER SCALLOPS & THAI-FLAVORED JASMINE RICE RECIPE
From myrecipes.com
SEARED DIVER SCALLOPS WITH THAI FLAVORED JASMINE RICE
From stage.mahatmarice.com
MING’S SEARED SCALLOPS WITH SPICY THAI RICE NOODLE SOUP
From recipenet.org
PEANUT THAI SCALLOPS WITH VEGETABLES AND NOODLES — HOME
From lynnieskitchen.guru
SEARED SCALLOPS WITH COCONUT RICE & PINEAPPLE SALSA
From forkinthekitchen.com
SCALLOPS AND RICE NOODLES - DAIRY FREE RECIPES
From fooddiez.com
SCALLOPS AND JOLLOF RICE NOODLES - LUKE'S LOBSTER
From lukeslobster.com
10 BEST SCALLOPS WITH RICE NOODLES RECIPES - FOOD NEWS
From foodnewsnews.com
PAN-SEARED SCALLOPS RECIPE WITH THAI SAUCE - THE SPRUCE EATS
From thespruceeats.com
10 BEST SCALLOPS WITH RICE NOODLES RECIPES | YUMMLY
From yummly.com
SPICY THAI NOODLE SOUP RECIPE [EASY] - MASALA HERB
From masalaherb.com
You'll also love