Scallops With Asian Noodle Salad

Recipe Ingredients

		Salad
4 oz	113g	Bean thread noodles - see * Note
		= (cellophane noodles)
4 oz	113g	Snow peas - thinly sliced
		On diagonal - (abt 1 1/3 cups)
1 cup	160g / 5.6oz	Bean sprouts
1 cup	237ml	Matchstick-size seeded
		Peeled cucumber strips
1/4 cup	36g / 1.3oz	Chopped fresh mint
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/4 cup	36g / 1.3oz	Chopped roasted salted peanuts
2 tablespoons	30ml	Finely shredded carrot
1/3 cup	78ml	Water
1/4 cup	59ml	Thai fish sauce (nam pla) - see * Note
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Fresh lime juice
1		Garlic clove - minced
1 teaspoon	5ml	Minced serrano chili
1 teaspoon	5ml	Chili-garlic sauce - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Scallops
1 lb	454g / 16oz	Sea scallops
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
2		Shallots - thinly sliced
1 tablespoon	15ml	Finely-chopped lemongrass - see * Note
1 tablespoon	15ml	Garlic clove - chopped (large)

Recipe Instructions

* Note: Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

For Salad: Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).

Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For Scallops: Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; saute until just opaque in center, about 3 minutes.

Divide salad among 4 plates; top with scallops and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2002

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