Ginger Scallops with Thin Noodles

Food Service Search Staff

INGREDIENTS: Ginger Marinade:
6 Tbsp. soy sauce
6 Tbsp. water
1/3 cup Chinese rice wine or sake
4 ½ Tbsp. sugar
1 ½ Tbsp. minced fresh ginger
½ tsp. crushed red pepper (optional)
1 ½ Tbsp. cornstarch

1 ½ pounds sea scallops, rinsed and drained

1 pound broccoli, stalks and florets separated, stalks peeled and cut on the diagonal into 1 ½-inch lengths
1 Tbsp. safflower or corn oil
2 red bell peppers, cored, seeded and thinly sliced

½ pound thin noodles (such as angel hair), cooked until just tender, rinsed under cold water and drained

10 10-inch bamboo skewers (soaked in water for 1 hour) or metal skewersDIRECTIONS:Combine marinade ingredients over medium heat, stirring constantly to prevent lumps, until thickened, 1 to 2 minutes. Remove and cool.

Combine half the marinade and scallops; toss lightly to coat. Let sit 1 hour at room temperature or cover to refrigerate overnight.

Add broccoli to a large pot of boiling water; cook 3 minutes, or until crisp-tender. Drain, refresh in cold water, and drain again.

Prepare a grill or preheat broiler. Thread scallops on skewers; keep the marinade. Place scallops about 3 inches from the heat source and cook about 3 minutes. Turn, brush with scallop marinade, and cook 3 minutes longer, or until golden. Transfer to a plate and cover to keep warm.

Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot but not smoking. Add red peppers and toss lightly for 1 minute, or until just tender. Add the broccoli, the set-aside half of the marinade, and the noodles, and toss to mix. Transfer to a platter, arrange scallops on top, and serve.SERVINGS:6 servingsFrom:From: Asian Noodles by Nina Simonds (Hearst Books, 1997)PHOTO CREDIT:Photo Credit: CHRISTOPHER HIRSHEIMER