Grilled Scallops with Asian Noodle Slaw |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) mandarin ginger salad dressing (such as ht traders) |
3 tablespoon(s) honey |
1 tablespoon(s) soy sauce |
1 pound(s) large sea scallops (about 12) |
8 ounce(s) thin rice noodles |
1 10-ounce package(s) broccoli slaw mix |
Directions:
1. In a small bowl, whisk together dressing, honey and soy sauce; set aside. Place scallops in a shallow rimmed dish; add 1/4 cup of the dressing mixture. Let scallops stand 10 to 15 minutes, turning once. Reserve remaining 3/4 cup dressing; set aside.
2. Meanwhile, in a large pot bring 2 quarts salted water to boiling over medium-high heat. Add rice noodles; cook al dente, 4 to 5 minutes. Drain noodles; rinse with cold water; drain again. Place noodles in a large bowl. Add slaw mix and reserved 3/4 cup dressing. Toss to combine; set aside.
3. Preheat grill to high (400°F to 450°F). Remove scallops from marinade; discard marinade. Place scallops on grill. Grill 2 to 3 minutes per side or until opaque. Remove from grill.
4. Place noodle slaw on 4 individual plates. Top each with 3 scallops, and serve.
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