Soy Ginger Scallops Vermicelli Noodle Salad Cups

The pairing of fresh seafood and Asian flavors is timeless (think sushi, takoyaki, or tempura) and boasts a mouthwatering balance of freshness, richness, and depthness of flavor.

In this recipe, featuring September's "Featured Catch," tender scallops are seared to perfection and drizzled with a spicy ginger soy marinade. The scallops are then placed on top of vermicelli, which acts as the perfect base for the bold flavors. The noodles, made from rice flour and water versus the Italian version of semolina wheat and water, are tossed in a homemade marinade of soy sauce, ginger, and citrus, making them the perfect vehicle to experience all that umami. Fresh vegetables are added to the mix for a delightful crunch before the entire mixture is nestled into individual lettuce boats.

READ MORE: The Art of Searing Scallops

Soy Ginger Scallops With Ginger Vermicelli Noodle Cups

PREP TIME: 15 minutesCOOK TIME: 15 minutesTOTAL TIME: 30 minutes

SERVINGS

---

Ingredients

For the vermicelli noodle salad
• 1 packet vermicelli noodles
• 14 cup carrot, sliced into fine thin strips
• 12 cup cucumbers, sliced into fine thin strips
• 12 cup bell pepper, sliced into fine thin strips
• 12 cup radish, sliced into fine thin strips
• 12 cup purple cabbage, finely shredded
• 2 tablespoons cilantro, finely chopped
For the scallops
• 1 pound MSC certified scallops
• 10-12 lettuce leaves, washed and dried
For the marinade
• 14 cup shallot, finely sliced
• 1 small piece of ginger, peeled and chopped
• 6 tablespoons premium soy sauce
• 1 lemon
• 1 lime
• 1 teaspoon fish sauce
• Sprinkle of black sesame seeds

---

Instructions

1
Soak the vermicelli noodles in hot water.
2
Once softened, drain and cool the noodles in cold water before mixing with the prepared vegetables.
3
In a large skillet, cook the scallops in olive oil on high heat. Make sure they’re not touching each other. Cook the scallops in batches if need be. Brown each side and season with salt and pepper. Set aside.
For the dressing
1
Blend together the ginger, soy sauce, the zest and juice of the lemon and lime, and fish sauce.
2
Mix the dressing with the noodle salad until well combined, but leave a small amount of dressing for garnish.
3
To serve, portion noodle salad onto individual lettuce boats and top with seared scallops. Drizzle left over dressing over each cup and top with a sprinkle of black sesame seeds.

---

Notes

Recipe courtesy of the Marine Stewardship Council.

---

Recipe Author: William Mordido