Fresh scallop and bacon ramen

Name: Fresh scallop and bacon ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 400 g/14 oz fresh ramen noodles; 30 ml/2 tbsp light soy sauce; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 5–10 ml/1–2 tsp black sesame seeds; 2–3 spring onions/scallions, green and white parts separated, finely chopped; handful of fresh coriander/cilantro leaves (optional); 8 streaky bacon rashers/fatty bacon strips; pinch of salt; 10 ml/2 tsp black rice vinegar; 15 ml/1 tbsp sake; 12 scallops; 15 ml/1 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Salty bacon is a common topping on ramen dishes and here it complements sweet scallops perfectly; the duo are a regular pairing. The remaining ingredients are subtle in order to avoid overpowering the delicate flavour of the scallops.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Japan
Main course
Soup

Method

First, cook the bacon. Preheat a grill or broiler to high, lay the bacon on the rack and cook until golden and crispy. Remove and put to one side.
Heat the oil in a large frying pan or skillet over a high heat until sizzling, then add the scallops and cook for 1–2 minutes per side, until just pale golden. Remove the pan from the heat and put to one side.