The above is the latest progress on the pool house. Everything is painfully slow. Finally can raise my head out of bed and made dinner. This recipe comes from the FoodTV internet search. They did not list a show or chef.
Ingredients
- 8 oz. cellophane noodles
- 1/4 C reduced-sodium soy sauce
- 3 garlic cloves, minced
- 1 T rice vinegar
- 1 T sugar
- 2 t sesame oil
- 1 t cornstarch
- 1/4 t crushed red pepper flakes
- 1 T EVOO
- 1 1/2 # sea scallops
- ground black pepper
- 1/4 C scallions, chopped
Instructions
- Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
- While noodles are soaking, in a small bowl, whisk together all ingredients from soy sauce to red pepper flakes. Set aside
- heat EVOO in a large skillet over medium-high heat. Add scallops and season the tops with black pepper.
- Cook 2 minutes, until golden brown. Flip 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 over noodles and top with chopped scallions.