Vietnamese Stir-Fried Scallops

A recipe from Ricardo

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
  • 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.
  • Pat the scallops dry with paper towels.
  • 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.
  • 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.
  • Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.
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@Boomette
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@Boomette
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"A recipe from Ricardo"
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  1. 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.
    Reply
  2. Boomette
    A recipe from Ricardo
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