Pan Seared Scallops With Sesame Sauce and Cellophane Noodles

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READY IN: 25mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
  • While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
  • 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.
  • Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
  • Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
  • Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.
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