Vietnamese Stir-Fried Scallops

Total Time
25mins
Prep 15 mins
Cook 10 mins

A recipe from Ricardo

Ingredients Nutrition

Directions

  1. Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
  2. Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
  3. Pat the scallops dry with paper towels.
  4. Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
  5. In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
  6. Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.
Most Helpful

We really enjoyed this for dinner tonight. I soaked the noodles a little too long, my fault. I also used some sliced sweet bell peppers in addition to a bit of the carrot (which I got tired of cutting up!), and less of the nam pla and soy sauce (I think I used about 1/3rd). Very flavorful, I only wish scallops were a bit more reasonable.

duonyte March 01, 2014