Vietnamese Seared Scallops with Vermicelli Noodles and Fresh Herbs
Succulent seared scallops served atop a light bed of vermicelli noodles, tossed with an assortment of fresh Vietnamese herbs and a zesty lime-fish sauce dressing, perfect for a refreshing summer meal.
Ingredients
- Rice Vermicelli Noodle50 g
- Fish Sauce30 ml
- Cucumber50 g
- Carrot30 g
- Garlic5 g
- Cooking Oil5 ml
- Scallop200 g
- Lettuce50 g
- Mint10 g
- Cilantro10 g
- Lime1 whole
- Sugar10 g
- Chili2 g
Instructions
- 1Step 1
Cook the rice vermicelli noodles according to package instructions (usually by soaking in hot water for 3-5 minutes), then drain and rinse with cold water to prevent sticking. Set aside.
- 2Step 2
Prepare the vegetables: Thinly slice the lettuce, julienne the cucumber and carrot. Roughly chop the mint and cilantro.
- 3Step 3
Make the dressing: In a small bowl, combine fish sauce, juice from the lime, sugar, minced garlic, and sliced chili (if using). Stir until sugar dissolves.
- 4Step 4
Pat the scallops very dry with paper towels. Season lightly with salt and pepper.
- 5Step 5
Heat cooking oil in a non-stick pan over high heat until shimmering. Add scallops in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until deeply golden brown and cooked through.
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