Wok-Seared Scallops with Carrot and Daikon Noodles

Name: Wok-Seared Scallops with Carrot and Daikon Noodles
Yield: Serves 2 to 3 as a Light EntrÉe, 4 as part of a Multicourse Meal
Cuisine: China
Ingredients: 2 tablespoons finely chopped Chinese or Western chives; 1 to 2 tablespoons corn or peanut oil; 3½ tablespoons soy sauce; ¼ teaspoon China Moon Hot Chili Oil, optional; 2 cups daikon “noodles”; ¼ cup rice bran, corn, or peanut oil; 2 cups carrot “noodles”; ¾ teaspoon fine sea salt; 1½ tablespoons juice from China Moon Pickled Ginger; 1½ teaspoons ginger juice (squeezed from finely minced fresh ginger); 1 teaspoon black sesame seeds, toasted; 2 tablespoons freshly squeezed lime juice; ⅓ cup Five-Flavor Oil; whole chives, for garnish; ¼ cup thinly sliced green and white scallion rings; 2 tablespoons finely chopped coriander leaves and stems; 1 teaspoon Thai red curry paste; ¾ pound fresh scallops

Preparation info

Serves
2 to 3
as a Light EntrÉe

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is an intriguing appetizer by virtue of contrasts: A heap of spicy seared scallops is served alongside hills of cold carrot and daikon “noodles” that have been tossed with a lime and ginger vinaigrette. It wakes up many areas of the tongue all at once! Should you wish to turn it into a light entrée, add a salad of watercress and other greens, and hot wedges of Pan-Fried Scallion-Chive Bread or a bundle of Mandarin Breadt

Ingredients

Asia
China
Dinner
Spicy

Ingredients

Method