Pan Seared Scallops With Sesame Sauce and Cellophane Noodles

This is a recipe that originally came from Robin Miller (Quick Fix Meals) on the Food Network. I re-sized the recipe for 3 people. My DH and I absolutely loved this one! If you can't find Cellophane Noodles, they might be called Bean Threads in your area. This recipe might also be good with some chopped red sweet pepper, or some thawed frozen peas added in step # 5.

• Ready In: 25 mins
• Serves: 3

Ingredients

• 4  ounces cellophane noodles
• 1⁄4 cup soy sauce
• 3  garlic cloves, minced
• 1  tablespoon rice vinegar
• 1  tablespoon sugar
• 2  teaspoons  sesame oil
• 1  teaspoon cornstarch
• 1⁄4 teaspoon red pepper flakes, crushed
• 1⁄2-1  tablespoon olive oil (or Vegetable Oil, if desired)
• 3⁄4 lb sea scallops (about 8)
•  garlic salt
•  black pepper
• 1⁄4 cup scallion, chopped and divided

Directions

1. Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
2. While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
3. In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
4. Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
5. Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
6. Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.