Asian-Style Scallops with Vegetable Noodles Recipe

Hey, Seafoodies!

Whether or not it’s again to high school or again into the workplace, nobody desires to be tied to the kitchen this September. The answer is our new Dish on Fish low-carb 30-minute meal: Asian-Fashion Scallops with Vegetable Noodles!

In only a few minutes on the stovetop, you’ll have luscious scallops, seared to perfection and evenly glazed. You possibly can pre-prep the remainder of the dish, making this a scrumptious last-minute meal you’ll pull out of your again pocket repeatedly. We love this recipe as a result of it’s simple sufficient for a weeknight household dinner but in addition spectacular (and fairly!) sufficient for a Saturday evening with pals.

It’s low carb as a result of we swapped out typical noodles for a colourful mélange of voodles (the “V” is for greens … and selection!). This recipe one-ups zoodles (zucchini “noodles”) by introducing some crisp carrot and cucumber curls to the combination. Voodles are a cinch to make at house with a spiralizer or peeler, or search for them pre-cut within the produce aisle and avoid wasting prep time. Plus these voodles are dressed to impress: With the addition of crimson cabbage, cilantro and an addictive soy-hoisin sauce, you’ve obtained a nutritious slaw like no different!

Scallops boast top-notch vitamin, with about 17 grams of lean protein per 3-ounce serving, in addition to spectacular quantities of heart-healthy omega-3s and important vitamins like vitamin B-12, phosphorus and selenium.

To get a restaurant-worthy sear in your scallops, pat them dry in order that they sizzle (slightly than steam) and prepare dinner them in small batches to offer each loads of house. We use sesame oil on this recipe for taste—but in addition it has a excessive smoke level, so you possibly can actually convey on the warmth!

Certain, this dish is a good way to make use of up some homegrown bounty when your backyard goes into late-summer overdrive, it requires veggies which can be broadly accessible year-round. It makes a light-weight and refreshing meal within the hotter months, shows an eye catching autumnal palette for fall and gives a welcome, fresh-tasting deal with in the course of the winter. It’s really a recipe for all seasons!

Asian-Fashion Scallops with Vegetable Noodles

Prep time: 20 minutes

Prepare dinner time: 10 minutes

Whole time: half-hour

Servings: 4

Substances

For veggie noodles or “voodles”

• 2 giant zucchini, washed and ends trimmed (or purchase spiralized zucchini)
• 1 giant carrot, washed and ends trimmed (or purchase spiralized carrot)
• 1 cucumber, washed and ends trimmed (or purchase spiralized cucumber)
• ½ cup crimson cabbage, thinly sliced
• ¼ cup cilantro, chopped
• For Asian-style sauce
• ¼ cup decreased sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 to 2 teaspoons cornstarch
• Purple pepper flakes, kosher salt and black pepper, to style
• 2 inexperienced onions, thinly sliced (non-compulsory)
• Crushed peanuts or sesame seeds for garnish (non-compulsory)

For scallops

• 1 tablespoon sesame oil
• 1½ kilos giant sea scallops (about 16 to twenty)

Directions

1. Pat scallops dry with a paper towel (that is essential for the sear); salt and pepper each side of every scallop, to style.
2. Spiralize zucchini, carrot and cucumber into “noodles” utilizing spiral cutter or vegetable peeler. (Or, buy already-spiralized veggies and skip this step.) Place spiralized veggies in a big bowl with thinly sliced crimson cabbage and cilantro; put aside.
3. In a small bowl, whisk collectively soy sauce and subsequent six substances (by means of cornstarch). Add crimson pepper flakes, salt and pepper, to style; whisk nicely. Put aside.
4. Warmth oil in a big skillet over medium-high warmth. Add scallops in small teams, ensuring to not overcrowd the pan, and prepare dinner 3 to 4 minutes, or till golden brown. Flip over and prepare dinner 3 to 4 extra minutes, till second aspect is golden brown. Add 3 tablespoons sauce; flip down warmth to a simmer and prepare dinner for about 2 extra minutes, or till scallops are cooked by means of and opaque in colour.
5. Add scallops to vegetable noodles bowl and prime with sauce; toss to mix till noodles and scallops are coated in sauce. Prime with inexperienced onions and peanuts or sesame seeds, if desired.

Really helpful Utensils

Spiralizer or vegetable peeler, giant bowl, small mixing bowl, whisk, skillet, tongs.