Wednesday, November 30, 2011
This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal!
12 to 15 Large Sea Scallops
350 g Dried Wheat Noodles
1 Bunch Hong Kong Kai Lan, blanched
Fresh Coriander Leaves, chopped
2 Red Chilies, sliced (optional)
Spicy Sichuan Sauce
1 Tbsp Peanut Oil
1 tsp Sichuan Peppercorn
3 Cloves Garlic, chopped (about 1 Tbsp)
½ inch Ginger, finely chopped (about 1 Tbsp)
4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)
2 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
6 Tbsp Chili Oil with sediment
2 ½ Tbsp Sesame Paste
In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions and stir-fry for about 30 to 40 seconds. Reduce the heat to low, mix in the soy sauce, dark soy sauce, chili oil, and sesame paste and simmer for about 2 to 3 minutes.
Prepare the scallops: Heat a cast-iron or non-stick pan. When the pan is hot add about 1 Tbsp or oil and sear the scallops in 2 to 3 batches. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side.
Cook the noodles according to the manufacturer’s instructions. Drain the noodles and divide among 4 to 6 bowls, add the sauce (according to taste) and toss well. Top with scallops, vegetables, chopped scallions, coriander, red chilies, and serve immediately.