Best 6 Tangerine Sesame Noodles With Scallops Recipes

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**Tantalize Your Taste Buds with a Culinary Symphony: Discover the Enchanting Flavors of Tangerine Sesame Noodles with Scallops and Its Accompaniments**

Embark on a culinary journey to the Orient with the tantalizing flavors of Tangerine Sesame Noodles with Scallops. This delectable dish artfully combines the sweet and tangy notes of tangerine with the rich, savory flavors of sesame and succulent scallops, creating a harmonious symphony of tastes. This recipe is just one of the many culinary delights featured in this comprehensive article, each offering a unique tapestry of flavors and textures to satisfy every palate.

**Recipes Included:**

* **Tangerine Sesame Noodles with Scallops:** Dive into a vibrant fusion of flavors with this tantalizing main course, where tender scallops dance upon a bed of sesame-infused noodles, enveloped in a vibrant tangerine sauce.

* **Tangy Tangerine Sauce:** Learn the art of crafting the perfect balance between sweet and sour with this versatile sauce, perfect for drizzling over noodles, stir-fries, or as a dipping sauce for spring rolls and dumplings.

* **Crispy Sesame Scallops:** Elevate your culinary skills with these crispy and succulent scallops, coated in a golden-brown sesame crust and pan-fried to perfection. They can be enjoyed as an appetizer or as a luxurious addition to your main course.

* **Refreshing Cucumber Salad:** Discover the art of creating a refreshing and palate-cleansing cucumber salad, seasoned with a zesty blend of vinegar, sesame oil, and a hint of garlic.

* **Steamed Jasmine Rice:** Master the art of cooking fluffy and aromatic jasmine rice, the perfect accompaniment to your Asian-inspired feast.

Let's cook with our recipes!

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.

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds

Steps:

  • In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
  • Place 1 teaspoon of vinaigrette in each soup spoon.
  • Season scallops with salt and pepper.
  • Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
  • In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
  • * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
  • Recommended beverage: cold sake

TANGERINE SESAME NOODLES WITH SEARED SCALLOPS



Tangerine Sesame Noodles With Seared Scallops image

Categories     dinner     main dish

Time 40m

Yield 1 serving

Number Of Ingredients 14

1/4 C fresh tangerine juice
3 tbsp. reduced sodium soy sauce
3 tbsp. creamy natural peanut butter
2 tbsp. toasted sesame oil
2 tsp. finely grated peeled fresh ginger
2 tsp. finely grated tangerine zest
1/4 tsp. ground red pepper
1 C snow peas
2 carrots, cut into matchsticks
10 oz. whole wheat spaghetti
16 sea scallops (1 lb), dried well on paper towels
pinch of salt
1 tbsp. canola oil
3 scallions, cut into thin diagonal slices

Steps:

  • Arrange pasta on serving plates, top with scallops, and sprinkle with scallions

TANGERINE-SESAME NOODLES WITH SCALLOPS



Tangerine-Sesame Noodles With Scallops image

Nothing wakes up those taste buds like citrus. Here is a recipe with a twist. A twist of tangerine zest and fresh squeezed tangerine juice. This will keep them coming back for more. Recipe was adapted from Prevention Magazine.

Provided by PaulaG

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup fresh squeezed tangerine juice
3 tablespoons reduced sodium soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons finely grated fresh ginger, peeled
2 teaspoons fresh tangerine zest, finely grated
1/4 teaspoon ground red pepper
1 cup snow peas
2 carrots, cut into matchstick pieces
10 ounces whole wheat spaghetti, cooked as per package directions
1 lb sea scallops, rinsed and dried well on paper towels
1/8 teaspoon salt
1 tablespoon olive oil
3 green onions, cut into thin diagonal slices

Steps:

  • In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
  • Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
  • Remove peas and rinse immediately under cold water; set aside and allow to drain.
  • Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
  • Season the scallops with salt and remaining red pepper.
  • Heat olive oil in a large skillet over high heat.
  • Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
  • Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
  • Serve immediately.

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops With Sesame Sauce and Cellophane Noodles image

This is a recipe that originally came from Robin Miller (Quick Fix Meals) on the Food Network. I re-sized the recipe for 3 people. My DH and I absolutely loved this one! If you can't find Cellophane Noodles, they might be called Bean Threads in your area. This recipe might also be good with some chopped red sweet pepper, or some thawed frozen peas added in step # 5.

Provided by Kendra

Categories     Asian

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

4 ounces cellophane noodles
1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes, crushed
1/2-1 tablespoon olive oil (or Vegetable Oil, if desired)
3/4 lb sea scallops (about 8)
garlic salt
black pepper
1/4 cup scallion, chopped and divided

Steps:

  • Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
  • While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
  • In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
  • Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
  • Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
  • Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.

Nutrition Facts : Calories 320.8, Fat 6.2, SaturatedFat 0.8, Cholesterol 37.5, Sodium 1529.5, Carbohydrate 43.3, Fiber 0.7, Sugar 4.8, Protein 22

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and cooking equipment ready. This will help you stay organized and make the cooking process more efficient.
  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Look for fresh, ripe vegetables, plump scallops, and flavorful sesame oil.
  • Don't overcook the scallops: Scallops are a delicate seafood, so it's important to cook them quickly over high heat. Overcooking will make them tough and rubbery.
  • Use a light hand with the soy sauce: Soy sauce can be salty, so it's important to use it sparingly. Add it to taste, starting with a small amount and adding more if needed.
  • Garnish with fresh herbs: Fresh herbs, such as cilantro or basil, can add a pop of color and flavor to your dish. Garnish your noodles with herbs just before serving.

Conclusion:

This tangerine sesame noodle with scallops recipe is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of sweet tangerines, savory sesame, and tender scallops makes for a flavorful and satisfying dish. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in the comfort of your own home. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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