Seared Scallops with Black Berries, Vegetable Ribbons, and Noodles, in Peanut Sauce


This is a really yummy meal with nice flavor combinations. I actually thought it up and tried it for the first time tonight. Win! Its super easy and takes about 20 mins from start to finish.

Ingredients

  • lg ocean scallops, 5 per person
  • noodles of your choice, I used whole wheat lo mein, per person width of bunch should be about the circumference of a quarter
  • 2 carrots
  • 1 scallion
  • black berries, about 3 per person, cut in half
  • 2 big handfuls of snow peas/snap peas
  • bottled peanut sauce, or make your own
  • 2 dashes ginger
  • 1 tsp balsamic vinegar
  • salt and pepper
  • 1 tbsp butter

Tools

  • 1 pot, for noodles
  • 1 large frying pan for scallops
  • 1 small frying pan for berries
  • vegetable peeler

Ok, start by prepping your veggies. Chop scallions and set aside..

Trim ends off snow peas and slice long ways.

Use peeler to make ribbons out of carrots.

Begin cooking noodles as directed on package. Keep and eye on this and be mindful not to overcook.

Trim muscle off of scallops by simply pulling it off. You can find this by feeling the edge of the scallop; the muscle will feel tougher.  You can see it here. Season scallops with salt and pepper.

Add butter to lg frying pan on med/hi heat. Allow butter to melt and spread around by tilting the pan. Add scallops.

Let the scallops cook on med/hi heat for roughly 7 minutes each side, or until golden brown.

Once noodles are cooked, strain, return to pot, and add carrots, snow peas, and 1 tbsp of peanut sauce to the noodles. Stir this up and add more peanut sauce, to taste. The heat from the noodles will slightly wilt veggies, but still leave them crisp and fresh tasting.

Add berries, ginger, and balsamic vinegar to small frying pan, and cook on med heat.

Press berries with utensil, soften and mash a bit to make a sauce. This should be done in about 5 minutes, or less.

Plate noodles, and scallops. Top scallops with berry sauce, and add scallions to entire plate.

Mmmmmm…

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