Scallops and Rice Noodles

Scallops and Rice Noodles
Scallops and Rice Noodles might be just the main course you are searching for. This recipe serves 6. One serving contains 489 calories, 13g of protein, and 3g of fat. If you have clam juice, ginger, cornstarch, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

1
Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more.
Ingredients you will need
Salt And PepperSalt And Pepper
Brown SugarBrown Sugar
Chili SauceChili Sauce
Garlic SaltGarlic Salt
Clam JuiceClam Juice
Corn StarchCorn Starch
Soy SauceSoy Sauce
ScallopsScallops
KetchupKetchup
GingerGinger
Cooking OilCooking Oil
Equipment you will use
BowlBowl
WokWok
2
Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately.
Ingredients you will need
ScallopsScallops
SauceSauce
3
Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok.
Ingredients you will need
Broccoli FloretsBroccoli Florets
Salt And PepperSalt And Pepper
Carrot SticksCarrot Sticks
Sweet PepperSweet Pepper
OnionOnion
Cooking OilCooking Oil
Equipment you will use
WokWok
4
In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes.
Ingredients you will need
Rice NoodlesRice Noodles
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
WokWok
5
Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles.
Ingredients you will need
Clam JuiceClam Juice
VegetableVegetable
ScallopsScallops
PastaPasta
SauceSauce
Equipment you will use
BowlBowl
6
Serve with lemon slices.
Ingredients you will need
LemonLemon

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir.
Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.
DifficultyHard
Ready In40 m.
Servings6
Health Score12
Magazine