Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
Robin Miller, 2007

*Updated below*

8 ounces cellophane noodles
¼ cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
¼ teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1½ pounds large sea scallops, about 12
Ground black pepper
¼ cup scallions, chopped

Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.

While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.

Serve the scallops over all of the cellophane noodles and top with scallions.

*Update: Made this May 2, 2008: Seriously, whoa ... awesome. Probably the only change I would make is to use another pasta (linguini, most likely) as the cellophane noodles, while good, were hard for Emi to deal with. It was a pricey meal ($22 for 12) but had we gone out for this meal we would have more than doubled that so for a once-in-awhile splurge, well worth it.*

Back in the MPM saddle! It was a great two weeks of not cooking anything more than scrambled eggs and not worrying about meals, but I am more than ready to get back to cooking (just not the clean-up, oh well!).

We are still going to try and not do red meat, and only one meal per week with any meat (chicken or pork). The rest of the week will be vegetarian or fish/seafood based). Let's see how long I can last ... this gal loves her rare (mooooving) steaks fresh of the grill! But, we are trying to eat healthier so this is the plan for now. I am thinking that once or twice a month we will have to toss in steaks. I can only hold out for so long! :)

For more MPM head on over to Laura's at Organizing Junkie.

  • Wednesday: Vege burgers on whole wheat English muffins, homemade sweet potato fries and frozen peas (for Emi)
  • Thursday: Leftover Buffet
    • Seems we need a specific night for leftovers as some are going to waste and I am not making planned meals because of the leftovers. Going to take a page out of Laura’s book and set up a night like this.

  • Friday: Fresh fish (whatever looks good at Yokes), usually grilled with some olive oil, a bit of ginger and soy sauce, served with udon or soba noodles, sugar snap peas or other vege
  • Saturday: Free Nite
    • We tend to go out one nite a week, or need a night of not making dinner for various reasons. I am factoring this in my menu plan each week, but it won’t necessarily always (or often) be on a Saturday.
Original Post: Menu Plan (April 27 – May 3)