Becci Tomasek

Asian Noodles with Seared Scallop

Becci Tomasek
Asian Noodles with Seared Scallop

Whether making this dish for a entree or a starter for a fun Asian influenced dinner party as I did, this will no doubt be a winner to hang onto and add to your repertoire. And may I add, its simple to make. It really doesn’t take a lot to “doll up” a dish and make it look fancy. I’m not talking about some scientific foam that you’ll see on Iron Chef, ( which I think is amazingly cool) I’m just referring to the simple small Enoki Mushrooms I placed on top of this dish with Chives that gave it that something special and added to the dish at the same time! And did I mention that I love dishware? I think its amazing how different styles, shapes and colors of dishes can play such an important part in how food is presented and its appearance. The earthenware I used for this dinner party came from a local Asian market and was not expensive, but packed a powerful punch when it came to the presentation. I just wish I had a larger kitchen to house all the dishes I find and want to purchase. Its a bit of a obsession for me, as I always find myself at places like Home Goods and I am regularly in the….. housewares department. I can’t stop! While I usually use white dishes, there are those times using something uncommon can really pack a punch.

Asian Noodles

Serves 6

1 Lb Udon or Soba noodles

1/2-1 1/2 Tbsp red Pepper flakes ( amount depends on level of spice you’d like)

2 Tbsp Peanut oil

1/3-1/2 cup Sesame oil

1 1/2 tsp chili paste

6 Tbsp Soy sauce

6 Tbsp Honey

Scallions or Chives, julienned Carrots, Roasted Peanuts, Cilantro, Sesame Seeds, Enoki Mushrooms

Chop desired garnishes and set aside. Boil Pasta as per instructions on pkg and drain. While pasta is boiling heat large skillet with oils and red pepper flakes. Once oil is hot, strain and remove red pepper flakes, reserving the oil in a bowl. Pour the reserved oil back into the skillet and add the chili paste and whisk in the soy sauce and honey. Toss the hot noodles in the skillet with the sauce and serve hot. The noodles can be served room temperature or chilled as well. Top with desired garnishes also adding your Scallops or Shrimp.

Simple Seared Scallops

Serves 2

Depending on how many you are preparing their dish for and if it is a started or main dish. I usually plan on 1 scallop per person for a starter and 4-5 per person for a main dish.

8-10 Scallops

3-4 Tbsp Butter

1 Tbsp Lime zest

Salt and Pepper

Place 8-10 Scallops on a paper towel making sure they are dry. Generously sprinkle them with salt and pepper.

In a heavy skillet (that will hold 8-10 scallops with plenty of room so they are not touching), melt 2-3 Tbsp butter on medium heat. carefully place scallops in hot butter and sear each scallop, not touching or moving them for 2 1/2-3 min each side for the average sized scallop. After flipping the scallops quickly baste each scallop with the melted butter, adding a touch more if needed. and sprinkle with lime zest. Remove and place on top the Asian noodles and garnish with Chive spears and Enoki mushrooms.