Best 6 Scallops With Asian Noodle Salad Recipes

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Embark on a culinary journey to the vibrant streets of Asia with this tantalizing Scallops with Asian Noodle Salad recipe. This delectable dish combines the tender sweetness of seared scallops with a refreshing and flavorful noodle salad, creating a harmonious blend of textures and tastes. The salad features a medley of crisp vegetables, aromatic herbs, and a tangy Asian-inspired dressing that dances on your palate. Dive into the depths of flavor as you savor each bite, transported to the bustling markets and vibrant street food stalls of Asia. This article offers a comprehensive guide to crafting this culinary masterpiece, including variations and additional recipes to elevate your dining experience. Unleash your inner chef and embark on this culinary adventure, leaving your taste buds craving more.

Let's cook with our recipes!

STEAMED SCALLOPS WITH GLASS NOODLES



Steamed Scallops with Glass Noodles image

Steamed scallops with glass noodles was one of my favorite dishes when we lived in Beijing. Fresh steamed sea scallops were served with a salty-sweet soy sauce, and caramelized minced garlic over glass noodles on the half shell.

Provided by Bill

Categories     Fish and Seafood

Time 30m

Number Of Ingredients 8

1 bundle mung bean vermicelli noodles ((50g or 1.76 ounces))
2 cloves garlic ((finely chopped))
3 tablespoons canola oil
1 pound sea scallops ((450g, cleaned and rinsed))
2 tablespoons light soy sauce
1/8 teaspoon sugar
1/3 cup water
1/4 cup cilantro leaves

Steps:

  • Boil a small pot of water and remove from heat. Immediately add the dry vermicelli noodles and let cook, stirring for 30 seconds. Rinse with cold water and transfer to a colander to drain. Set aside. This step is needed to hydrate and soften the noodles, but be careful not to overcook them!
  • Heat a saucepan over medium heat. Add the garlic and oil, and stir until just starting to sizzle. Remove from the heat and set aside to cool.
  • If using a single shallow serving plate, spread the cooked mung bean noodles evenly. If using small dim sum style plates or scallop shells, distribute the noodles evenly (one shell/plate per scallop). Be sure that the dishes you use have enough rim to contain the sauce.
  • Place the scallops on top of the mung bean vermicelli, and spoon a small amount of garlic on top of each scallop. Add 2 tablespoons of soy sauce, the sugar, 1/3 cup water to the remaining garlic and oil in your pot and bring to a simmer, stirring occasionally. Set aside.
  • Heat water in your steamer or pot/wok set up with a steamer rack until boiling and turn off the heat. Carefully place the shells/plate(s) of scallops into the steamer and cover tightly. Turn the heat back up to a boil. Steam the scallops for 2 minutes if using medium or large sized scallops and 4 minutes for jumbo scallops like we used in this post.
  • Immediately remove the scallops from the steamer and pour off some of the liquid if there is too much to safely transfer them. Wet scallops will release more liquid than dry scallops.
  • Reheat the sauce if needed and distribute it evenly over each scallop until all the sauce is gone. Garnish with cilantro and serve hot!

Nutrition Facts : Calories 228 kcal, Carbohydrate 17 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 949 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops with Sesame Sauce and Cellophane Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

Steps:

  • Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
  • While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
  • Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

TOSHI'S NOODLES WITH SEARED SEA SCALLOPS



Toshi's Noodles with Seared Sea Scallops image

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

1 (8 ounce) package thin spaghetti
1 (8 ounce) package broccoli florets
3 tablespoons soy sauce
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons chili crisp oil sauce
2 teaspoons gochujang (Korean hot pepper paste)
2 teaspoons white sugar
1 teaspoon garlic powder
1 (1 inch) piece fresh ginger, minced
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, diced
½ pound small bay scallops
1 green onion, chopped

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

SCALLOPS WITH ASIAN NOODLE SALAD



Scallops with Asian Noodle Salad image

Categories     Salad     Pasta     Sauté     Mint     Basil     Peanut     Scallop     Hot Pepper     Lemongrass     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 24

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

Steps:

  • For salad:
  • 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).
  • 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:
  • 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.
  • 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.

SPECIAL SCALLOP SALAD



Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SCALLOP PASTA SALAD



Scallop Pasta Salad image

If you're a scallop-lover, you'll really enjoy this chilled pasta salad seasoned with lemon juice, olive oil and red wine vinegar. "You can serve it hot, too," notes Bernadette Johnson of Woodstock, Georgia.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound bay scallops
1 tablespoon lemon juice
1 large tomato, peeled, seeded and chopped
4 green onions, sliced
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 ounces uncooked angel hair pasta, broken in half
1/8 teaspoon salt
Coarsely ground pepper to taste

Steps:

  • In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper.

Nutrition Facts :

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any delays.
  • Choose the right noodles: For this recipe, it's best to use a thin, delicate noodle like soba or rice noodles. These noodles will cook quickly and absorb the flavors of the dressing well.
  • Cook the noodles according to package directions: Be sure to cook the noodles al dente, or slightly firm to the bite. This will help them hold their shape and not become mushy.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for scallops that are plump and firm, and vegetables that are crisp and brightly colored.
  • Don't overcook the scallops: Scallops are very delicate and cook quickly. Overcooking them will make them tough and rubbery. Cook them just until they are opaque throughout, about 2-3 minutes per side.
  • Make the dressing ahead of time: The dressing for this salad can be made up to 24 hours in advance. This will allow the flavors to meld together and develop.

Conclusion:

This scallops with Asian noodle salad is a delicious and refreshing dish that's perfect for a light lunch or dinner. The combination of tender scallops, crisp noodles, and flavorful dressing is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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