Five-Spice Scallops With Noodles
This flavorful and vibrant stir-fry dish features succulent sea scallops cooked to perfection, paired with tender-crisp sugar snap peas and aromatic ginger and garlic. The zesty citrus notes from fresh oranges and the warmth of Chinese five-spice powder elevate the dish, creating a delicious and satisfying meal that can be whipped up in no time.
— Constant Cookbook
Ingredients
- 2 oranges
- 1/2 lb. fresh Chinese egg noodles
- 1 1/4 lb. large sea scallops
- 2 tsp. Chinese five-spice powder
- Salt and freshly ground pepper, to taste
- 4 Tbs. peanut or canola oil
- 1 Tbs. finely chopped fresh ginger
- 3 garlic cloves, minced
- 1 1/4 lb. sugar snap peas
- 1/2 cup dry white wine
- 2 Tbs. soy sauce
- 4 green onions, white and pale green parts, chopped
Instructions
- <b>Prepare the oranges and noodles</b>
- Grate 1 tsp. zest from the oranges and squeeze 1/2 cup juice. Set both aside.
- Bring a large pot of water to a boil over high heat. Add the noodles and cook, stirring occasionally, until they are tender, according to the package instructions. Drain and set aside.
- <b>Cook the scallops</b>
- Meanwhile, sprinkle the scallops on both sides with the five-spice powder, and season lightly with salt and pepper. In a large fry pan over high heat, warm 3 Tbs. of the oil. Working in batches if necessary, add the scallops in a single layer to the pan and cook until well browned on the bottom, about 1 minute. Turn the scallops over and cook until well browned on the outside and just opaque in the center, 1 to 2 minutes. Transfer the scallops to a plate.
- <b>Cook the vegetables</b>
- In the same fry pan over high heat, warm the remaining 1 Tbs. oil. Add the ginger and garlic and stir-fry just until fragrant, about 30 seconds. Add the sugar snap peas and stir-fry just until tender-crisp, about 1 minute. Stir in the orange zest and juice, wine and soy sauce and cook until slightly reduced, 1 to 2 minutes. Add the cooked noodles and green onions and toss gently to combine.
- Divide the noodles and snap peas among 4 plates, top with the scallops and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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