Welcome to Seasoned Cooking and to Phil's International Flair!
I'm always one to look for a good deal when shopping in the market. Last week I found frozen scallops on sale. These scallops were the large size wild Alaskan scallops, 1 lb. bag and the price was under $7.00. What a deal! So, I bought a bag and then had to decide how to prepare them.
I've also been experimenting with balsamic vinegar recently, so I decided to create a new dish using the balsamic to help caramelize the scallops. The result turned out surprisingly well, and I had no leftovers.
Now, on to the recipe! Be well, and good eating!
I actually started plating this dish before I started cooking the scallops. I started by placing 2 large fresh green leaf lettuce leaves from the garden on each plate. Next I placed about 1 cup of bean sprouts on top of the lettuce. From this base, I proceeded to cook and begin forming layers as described below.
This is both a hot dish and a cold dish. The lettuce and sprouts form a salad base. On top of this I place the hot egg noodles. I top the noodles with the hot caramelized scallops, onions, and asparagus. Finally I garnish the dish with a sprinkling of chopped cilantro. Delicious! And, it's a meal in itself containing vegetables, pasta and seafood.
- 1 lb large scallops, thawed if frozen
- 2 Tbsp. roasted sesame oil (dark)
- 2 cups egg noodles, cooked
- 2 green onions, French cut
- 6 asparagus spears, French cut
- 4 Tbsp. balsamic vinegar
- 12 sprigs cilantro, chopped
- 2 cloves garlic, crushed and chopped
- 1/2 small red onion, sliced into half rings
- 2 cups fresh bean sprouts
- Salt and pepper to taste
First, boil the noodles. Allow about 10 minutes for this.
In a skillet over medium high heat, sauté the sliced onion and garlic in the sesame oil for about 1 minute. Add the sliced asparagus and stir for about more 2 minutes. Remove asparagus and onion from the skillet with a slotted spoon and set aside in a bowl.
Note: You may add other vegetables in place of asparagus. I suggest sliced peppers for color, Chinese pea pods or a combination of your favorite produce. Also, you may mix equal portions of scallops and jumbo prawns for this dish.
Next, add the scallops to the skillet and allow to cook for about 2 minutes over high heat before turning them over with a pair of tongs. Add the balsamic vinegar, allow to cook 2 more minutes, and turn the scallops again. Allow to caramelize on the other side, about 1 to 2 more minutes. Do not overcook the scallops or they will end up dry and stringy. Return the onions and asparagus to the skillet and mix thoroughly. Also add the sliced green onions. Add salt and pepper to taste. Cook about 1 more minute. Remove scallops from skillet and set aside, leaving the pan juices in the skillet.
Finally, place the cooked egg noodles in the skillet and sauté until well coated with the pan drippings and sesame oil, about 1 to 2 minutes. Add a little more sesame oil if necessary. Place the sautéed noodles on top of the plated bean sprouts and top the noodles with the scallop and vegetable mixture. Garnish with chopped cilantro and serve immediately.
- Yields: 2 servings
- Preparation Time: 20 minutes