Vietnamese Stir-Fried Scallops

READY IN: 25mins
Recipe by Boomette

A recipe from Ricardo

Top Review by duonyte

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.

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.

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