Ingredients:
Produces 4 Portions
400 g Alaska Scallops, 10/20, Frozen – 12each
450 g Soba Noodles or any other noodle of your liking
2 ltr Water
20 g Salt
30 ml Dark Sesame Oil
10 g Chopped Coriander Leaves
20 g Thai Basil Leaves
15 g Sliced Spring Onion
80 g Vietnamese Pickled Carrots
80 g Cucumbers
40 g Roasted and Chopped Peanuts
50 g Beansprouts
15 g Chopped Garlic
10 g Salt
80 ml Water
50 ml Fish Sauce
30 ml Lime Juice
15 g Chopped Ginger
10 g Red Chili Julienne
40 g Sugar
Directions:
1. Cook the soba noodles until they are tender;
2. Put in to cold water to stop the cooking;
3. Once cool drain and toss with 2 tbs of sesame oil to avoid the noodles from sticking together and to flavor;
4. Add in the rest of the fresh ingredients the pickled carrots, cucumbers, peanuts and beansprouts;
5. Toss well and rest in the fridge;
6. For the dressing combine water, fish sauce, lime juice, chopped garlic, ginger, chili and sugar;
7. Taste and adjust as needed;
8. Pour over the noodles and marinate a little (reserve some sauce for the Alaska Scallops);
9. Just before serving add the coriander, Thai basil and spring onions;
10. Pat scallops dry;
11. Heat a heavy frying pan over high heat and oil;
12. Once the pan is very hot add in the Alaska Scallops one at a time (Ensure you do not over crowd the pan!!);
13. Allow the scallops to sit undisturbed for about 60 seconds or until perfectly golden;
14. Once golden flip the scallops over and let sit for 30 seconds;
15. Remove scallops from pan and cool a little;
16. Arrange the noodle salad into the serving dish and place the salad (scallop) on top;
17. Sprinkle with the chopped peanuts.
Note: Soba noodles have been preferred to the traditional rice noodles, as soba noodles have a firmer consistency.