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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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An eastern Asian fusion. Serve with a crunchy green vegetable stir fry, and a semi-sweet white wine. From Eating In, by Betty Fussell. Ingredients:
1/3 lb egg noodles |
1 tablespoon sesame oil |
1/2 lb scallops |
2 tablespoons sesame seeds, toasted |
2 scallions, finely chopped |
3 tablespoons tahini |
1/4 cup black tea, brewed |
1 tablespoon soy sauce |
1 teaspoon sugar |
1 teaspoon wine vinegar |
1/2 garlic clove |
red pepper flakes |
Directions:
1. Boil the noodles in water until al dente. Drain and rinse in cold water. Mix in a bowl with 1 teaspoon sesame oil.
2. Cut scallops in halves (small) or quarters (medium or large).
3. Heat the remaining sesame oil in a wok or large skillet. Saute the scallops about 1 minute.
4. Add scallops, scallions, and sesame seeds to the noodles.
5. Mix remaining ingredients into a smooth sauce, by hand or in a small food processor container. Adjust the thickness with tea or tahini, and adjust seasonings to taste.
6. Toss noodle mixture in sauce, and serve immediately.
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