Ingredients
8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped
Directions
1
Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
2
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.
3
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.
4
Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.