Scallops and Asian Noodle Salad with Spicy Lime Sauce

Name: Scallops and Asian Noodle Salad with Spicy Lime Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 2
Ingredients: 4 oz/115 g snow peas, thinly sliced on the diagonal; 4 oz/115 g rice-stick noodles; 1 green onion, thinly sliced; ½ cucumber, peeled, seeded, and sliced into matchsticks; 2 tbsp chopped mint; 3 tbsp water; 2 tbsp chopped cilantro; 2 tbsp chopped basil; ¼ cup/28 g shredded carrot; ¼ cup/32 g chopped peanuts; 3 tbsp lime juice, plus more if necessary, plus ½ lime, quartered; 2 tbsp fish sauce; 2 tbsp sugar; ½ tsp red chili flakes, plus more if necessary; ½ tsp chili garlic sauce; 1 garlic clove, minced; Salt; 14 oz/400 g day-boat scallops (also called dry or dry-packed), patted dry on paper towels; Salt and Freshly ground black pepper; 2 tbsp vegetable oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

The more I work with rice-stick noodles, the more I love them. They’re just so darn versatile. But, really, in this recipe the noodles are merely a vehicle for the limy sauce, crunchy vegetables, and chopped herbs. Did I mention the peanuts? Oh, and how about the scallops . . . cooked to a perfect crispy brown on the outside, but tender and silky on the inside. Oh, yeah, there’s a lot more going on here than just noodles.

Ingredients

Dinner
Fish course
Pescatarian

Ingredients

Method