Hoisin-Orange Scallops over Rice Noodles & Edamame

Orange-Hoisin Scallops over Rice Noodles & Edamame

At the advent of a New Year, I have the urge to organize and clean closets; out with the old, in with the new. I also feel compelled to use up half-filled condiments, those idle squatters taking up space in my refrigerator. This organizational urge dissipates as the year wears on, so I grab it by the horns when it’s ready to ride.

An almost empty bottle of hoisin sauce (when did I purchase this?) inspires the evening meal. Hoisin is a marvelous Asian pantry staple; it’s a great flavor workhouse in recipes as it contains soy sauce, miso, molasses, ginger.

I literally threw the recipe together with odds and ends from my pantry and freezer, producing a savory, delicious meal. To save time I cooked the edamame with the boiling pasta, but you will have more control over the level of doneness if these items are cooked in separate pots.

Recipe: Hoisin-Orange Scallops over Rice Noodles and Edamame


  • 1 (10 ounce box) brown rice spaghetti, soba noodles, or whole-wheat spaghetti
  • 2 cups frozen edamame beans
  • 3 tablespoons hoisin sauce
  • Zest and juice from 1 orange, some zest reserved for garnish
  • 3 teaspoons peanut or sesame olive oil
  • 2 teaspoons black sesame seeds
  • 1 heaping teaspoon grated ginger
  • 1 pound sea scallops
  • 2 tablespoons scallions, optional


  1. Whisk together hoisin, orange zest and juice, and 1 teaspoon of sesame oil. Marinate scallops in 1/2 the mixture, 5 minutes on each side. Reserve remaining marinade.
  2. Meanwhile, bring a large pot of water to a boil. Cook noodles, stirring occasionally, according to package directions. In the last five minutes of cooking time, add the edamame. Cover pot to bring back to a boil. Drain noodles and beans and (if using rice noodles) rinse well. Toss with remaining marinade and sesame seeds.
  3. Using a slotted spoon, remove the scallops, reserving the marinade.
  4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high to high heat. Add the scallops and cook (without shaking pan) until golden brown and just cooked through,about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade from the scallops to the pan and cook over medium-high heat 1 minute. Add noodle mixture back to the pan, stir to incorporate sauce, and add scallions if using. Top noodles with scallops and serve immediately, garnished with zest.

Time: 30 minutes

Number of servings (yield): 2-3 servings

Copyright © Peggy Lampman’s dinnerFeed.

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