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Spicy Garlic Noodles with Scallops

An annual rite for many Floridians is the opportunity afforded by Scalloping Season. A day on the water scalloping with family and friends can easily be one of the best days of the year.

The second best thing about scalloping is the eating. Sweet and delicate, scallops are a taste treat all by themselves and work very well in a wide range of preparations.

This recipe (inspired by the good folks at Damn Delicious) doesn’t overpower the scallops but, rather, sets an inspired foundation for their use.

Spicy Garlic Noodles With Scallops – The Ingredients

  • 12 ounces thin spaghetti cooked
  • 1 pound fresh Florida bay scallops
  • 2 tablespoon olive oil
  • 8 ounces white or baby bella mushrooms, sliced
  • 1 red bell pepper, diced
  • 3 green onions sliced
  • 1 carrot, grated
  • 2 tablespoons chopped fresh cilantro leaves

Spicy Garlic Noodles With Scallops – The Sauce

  • 1/3 cup reduced sodium soy sauce
  • 4 cloves, garlic, minced
  • 2 tablespoons brown sugar, packed
  • 1.5 tablespoon sambal oelek (ground fresh chile paste)
  • 1 teaspoon hot red chile flakes
  • 1 tablespoon oyster sauce
  • 1 tablespoon coconut aminos
  • 1.5 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

When the harvesting is done, the scallops and their shells are going to need to be parted and the “meat” cleaned.

The scallops all clean and ready for the kitchen.

The sauce is straightforward and lends itself to creative license, so have fun. I suggest you make the sauce first. Combine the ingredients, wisk together and set aside.

Chop, slice and dice your vegetables. Keep the cilantro separate as it goes in as the dish comes off the stove.

In a heavy skillet, saute the vegetables for 4-5 minutes. Set aside. Next, saute the scallops for 2-3 minutes max. Be careful not to over cook.

Pro Tip: replace the plain olive oil in the recipe with garlic oil. You won’t regret it. How to make garlic oil

As the scallops are cooked, add back in the vegetables, the cooked noodles and the sauce. Combine cooking on low heat for 2 minutes, garnish with cilantro and remove to the dining room table to divvy up. This dish leave no leftovers at our house.

Pro Tip: If you are feeling particularly adventurous, substitute Hong Kong Style Pan Fried Noodles for the spaghetti. If you do this you will need to add the “pan frying” step but it makes for a really interesting and tasty riff on this already delicious dish.

Bon Appetit and tight lines.

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