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Hoisin-Orange Scallops over Rice Noodles & Edamame
Posted by Peggy on January 3, 2012
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
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.
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.
Using a slotted spoon, remove the scallops, reserving the marinade.
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.
Number of servings (yield):
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