| previous | next |
Title: Seared Scallops with Lime Cream Sauce and Sesame Noodles
Categories: Charlotte Observer
Yield: 2 Servings
| SCALLOPS | ||
| 1 | lb | Sea scallops |
| 1 | lg | Or medium lime |
| 2 | ts | Vegetable oil |
| 1 | c | Whipping cream |
| SESAME NOODLES | ||
| 2 | tb | Soy sauce |
| 2 | Cloves garlic; minced | |
| 1 | ts | Hot pepper flakes |
| 1 | ts | Sesame oil |
| 1/4 | c | Vegetable oil |
| 1/2 | lb | Dry asian egg noodles or lo mein noodles |
To prepare scallops, place them between 2 paper towels to remove excess liquid. Grate zest from lime and set aside. Cut lime in half and set aside.
Heat nonstick skillet over high heat. Add 2 teaspoons vegetable oil and shake pan to spread it around. Add scallops in single layer (work in 2 batches if necessary). Cook 2 minutes, until browned. Turn with spatula. Reduce heat slightly and cook 1 to 2 minutes longer. Remove scallops to plate.
Remove pan from heat and squeeze lime halves into skillet. Return to heat and stir in whipping cream and lime zest. Bring to boil until cream reduces and thickens. Turn off heat. Add scallops to pan just to warm through. Serve immediately.
To prepare noodles, mix soy sauce, garlic, pepper flakes, sesame oil and 1/4 cup vegetable oil in small bowl. Whisk to combine. Bring large pot of water to boil. Add noodles and cook 5 minutes. Drain. Return noodles to pot and stir in soy sauce mixture. Cover and let stand off heat until scallops are ready. Serve noodles warm or at room temperature.
Notes: Scallops are perfect for a romantic dinner. They cook very quickly, so you're not fussing in the kitchen. This is a dish I made up to go with a bottle of champagne. I'm no expert at matching food and wine, but it tasted good. To serve, I piled noodles at the top of the plate, placed the scallops and sauce just below them, then fanned Roasted Asparagus spears over the noodles.
Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS
Posted to MC-Recipe Digest V1 #982 by Sue previous next