Seared scallops with noodle salad
INGREDIENTS
300g egg noodles
¼ Chinese cabbage, finely shredded
¼ red cabbage, finely shredded
4 green onions, cut into 5cm lengths and finely sliced
½ cup coriander
½ cup mint
2 long red chillies, deseeded and finely sliced
2 tablespoons peanut oil
16 scallops
2 garlic cloves, finely sliced
3 cm piece ginger, finely sliced
2 tablespoons fish sauce
2 tablespoons oyster sauce
½ cup water
METHOD
Place noodles in a large bowl. Cover with boiling water, stand for 2 minutes. Drain and refresh immediately with cold water; drain again.
In a large bowl combine noodles with remaining salad ingredients and toss well.
Meanwhile, heat 1 tablespoon of oil in large frying pan until very hot, add scallops and cook for 1 minute each side until they are just cooked through. Remove from the pan.
Add remaining oil to the pan and cook garlic and ginger for 30 seconds, add fish sauce, oyster sauce and water and bring to the boil. Remove from the heat a drizzle sauce over noodle salad, divide among 4 serving plates and top with scallops.
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