Sesame-Scallop Noodles

An eastern Asian fusion. Serve with a crunchy green vegetable stir fry, and a semi-sweet white wine. From Eating In, by Betty Fussell.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄3 lb  egg noodles
• 1  tablespoon  sesame oil
• 1⁄2 lb scallops
• 2  tablespoons sesame seeds, toasted
• 2  scallions, finely chopped
• 3  tablespoons tahini
• 1⁄4 cup black tea, brewed
• 1  tablespoon soy sauce
• 1  teaspoon sugar
• 1  teaspoon wine vinegar
• 1⁄2 garlic clove
•  red pepper flakes

Directions

1. Boil the noodles in water until al dente. Drain and rinse in cold water. Mix in a bowl with 1 teaspoon sesame oil.
2. Cut scallops in halves (small) or quarters (medium or large).
3. Heat the remaining sesame oil in a wok or large skillet. Saute the scallops about 1 minute.
4. Add scallops, scallions, and sesame seeds to the noodles.
5. Mix remaining ingredients into a smooth sauce, by hand or in a small food processor container. Adjust the thickness with tea or tahini, and adjust seasonings to taste.
6. Toss noodle mixture in sauce, and serve immediately.