Best 3 Pan Seared Scallops With Sesame Sauce And Cellophane Noodles Recipes

Pan-seared scallops are a delicious and elegant dish that can be prepared in just minutes. When paired with a light and flavorful sesame sauce and Cellophane noodles, this dish becomes a culinary masterpiece. In this article, we will provide you with a step-by-step guide to create this delectable dish, ensuring that you can impress your friends and family with your cooking skills. We will cover everything from selecting the freshest scallops and preparing the ingredients to cooking the scallops perfectly and assembling the dish. So, get ready to embark on a culinary journey as we delve into the art of preparing pan-seared scallops with sesame sauce and Cellophane noodles.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

PAN SEARED SCALLOPS

Pan Seared Scallops image

I serve thes scallops over spicy sesame noodles Recipe #215461, I use rice noodles though. Delicious!

Provided by Lil Leasa

Categories Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 lb scallops
1 (4 ounce) can of mild diced chilies, drained
1 (5 ounce) can water chestnuts, sliced and drained
1 teaspoon sweet chili sauce
salt and pepper

Steps:

melt butter and add scallops.
season with salt and pepper.
sear the scallops for a few minutes.
then add the rest of the ingredients.
saute until done.

Nutrition Facts : Calories 172.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 45.2, Sodium 218.8, Carbohydrate 14.1, Fiber 1.5, Sugar 3.2, Protein 20.2

Tips:

Choose high-quality scallops. Look for scallops that are plump and have a briny smell. Avoid scallops that are slimy or have a strong fishy odor.
Sear the scallops properly. To get a nice sear on the scallops, make sure your pan is hot before adding the scallops. Don't overcrowd the pan, as this will prevent the scallops from searing properly.
Don't overcook the scallops. Scallops cook quickly, so be careful not to overcook them. Overcooked scallops will be tough and chewy.
Make the sesame sauce ahead of time. The sesame sauce can be made up to 3 days ahead of time. This will save you time when you're ready to make the dish.
Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will ensure that they are hot and juicy.

Conclusion:

Pan-seared scallops with sesame sauce and cellophane noodles is a delicious and easy-to-make dish that is perfect for a special occasion. The scallops are seared to perfection and the sesame sauce is creamy and flavorful. The cellophane noodles add a light and refreshing touch to the dish. This dish is sure to impress your guests and is a great way to show off your culinary skills.