Seared Scallops with Rice Noodles in Garlic Sauce

Souped Up Recipes Updated Dec 5, 2022 Jump to recipe

Get the cookbook

168 Better Than Takeout Chinese Recipes - Cookbook Launch

168 tested recipes, each with a demo video and step-by-step photos.

View details →

Seared Scallops with Rice Noodles in Garlic Sauce

Rated 5.0 stars by 2 users

Author:

SOUPED UP RECIPES

This dish is all about contrast—sweet, delicate scallops paired with bold, garlicky noodles that are packed with flavor. The scallops are seared until beautifully golden on the outside while staying tender and juicy inside, then served over rice noodles tossed in butter, garlic, and a touch of heat from Thai bird’s eye chilies.

Seared Scallops with Rice Noodles in Garlic Sauce

Ingredients

340 grams of scallops 10-12 pieces
1/3 tsp of salt
1/3 tsp of black pepper
150 grams of dried rice vermicelli noodles
1 tbsp of cooking oil
3 tbsp of butter
1/4 cup of finely diced garlic
2-3 pieces of Thai bird eye chilies finely diced, optional
1 tbsp of fish sauce
1 tbsp of oyster sauce
1/4 cup of water
2-3 tbsp of diced cilantro
1/2 tbsp of XO sauce

View Cart (0) Checkout

Directions

Marinade the scallops with salt and pepper. Set it aside.
Bring a pot of water and boil the rice noodles for 2-5 minutes depending on the thickness. Do not cook it all the way through because we will cook it further later. Remove the noodles from the water and set them aside.
Turn the heat to high and heat a frying pan until smoking hot. Add oil, and swirl it around so it covers the bottom. Sear the scallops on high heat for 2 minutes on each side or until golden brown. My scallop was the jumbo size, you may need to adjust the searing time based on the size of your scallop.
Turn off the heat. Remove the scallops from the pan.
Let the pan cool for a minute then add 3 tbsp of butter along with 1/2 of the diced garlic. Stir over medium-low heat for a few minutes or until the garlic is lightly golden.
Quickly add the rest of the diced garlic and the diced Thai bird eye chilies. Give it a quick stir.
Add the cooked rice noodles along with 1/4 cup of water. Season it with 1 tbsp of fish sauce, 1 tbsp of oyster sauce. Use a pair of tongs to fluff the noodles for a couple of minutes or until the noodles are fully cooked through.
Turn off the heat. Add diced cilantro and mix well.
Serve the seared scallops on top of the noodles. Optionally, garnish the scallops with a touch of XO sauce.