Asian Style Grilled Scallops with Somen Noodle Salad & Cilantro Vinaigrette
Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette
Yield
6 servingsPrep
30 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
sea scallops
1.5- 2oz whole |
*
|
| 2 | tablespoons |
sesame seeds
black sesame seeds |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | ounces |
somen
cooked and chilled noodles |
* |
| ¾ | cup |
cilantro
cilantro vinnaigrette |
|
| 1.5 | cups |
romaine lettuce
shredded |
|
| 2 | stalks |
celery
diced |
*
|
| ¼ | cup |
red onion
minced |
|
| 10 | ounces |
mixed salad greens
micro greens |
|
| 1 | pinch |
lemon zest
|
*
|
| 1 | pinch |
lime zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
sea scallops
1.5- 2oz whole |
*
|
| 3E+1 | ml |
sesame seeds
black sesame seeds |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 115.6 | ml/g |
somen
cooked and chilled noodles |
* |
| 177 | ml |
cilantro
cilantro vinnaigrette |
|
| 355 | ml |
romaine lettuce
shredded |
|
| 2 | stalks |
celery
diced |
*
|
| 59 | ml |
red onion
minced |
|
| 289 | ml/g |
mixed salad greens
micro greens |
|
| 1 | pinch |
lemon zest
|
*
|
| 1 | pinch |
lime zest
|
*
|
Directions
Pat scallops with a paper towel until both sides are dry and season the scallops with salt and pepper and coat one side with black sesame seeds.
Sauté over a moderate flame using canola oil for 2 to 3 minutes on each side, or until the scallops are cooked. Cool to room temperature.
Toss cooked and chilled Somen noodles, romaine, celery and red onion with three-fourths of the vinaigrette and season to taste with salt and pepper.
Assembly:
Arrange some of the noodle mixture in the center of each plate.
Place two scallops on top of the noodles and spoon the remaining vinaigrette over the scallops and around the plate.
Garnish the top of scallops with zests of lime and lemon and micro greens.
