Scallops with Asian Noodle Salad

Scallops with Asian Noodle Salad
Photo by Brian Leatart

Ingredients

  • 1 tablespoon lemongrass
  • 2 tablespoons fresh lime juice
  • 3 tablespoons sugar
  • 2 tablespoons carrot
  • ¼ cup Thai fish sauce (nam pla)
  • ¼ cup roasted salted peanuts
  • 1 garlic clove
  • + 15 more ingredients
    • 4 ounces bean thread noodles (cellophane noodles)
    • ½ teaspoon sugar
    • 4 ounces snow peas
    • 1 cup bean sprouts
    • 1 cup cucumber
    • 1 teaspoon chili-garlic sauce
    • 1 pound sea scallops
    • ¼ cup fresh cilantro
    • 2 shallots
    • 1/3 cup water
    • 2 tablespoons vegetable oil
    • 1 teaspoon serrano chili
    • ¼ cup fresh mint
    • 1 large garlic clove
    • ¼ cup fresh basil

Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long). Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carr...

View full recipe at Epicurious

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