This is very FAST & EASY because you use a frozen package of vegetables ~ and the small sea scallops can be fresh or frozen too. So, items that can be kept in your freezer and pantry to make for dinner on a night when you haven't been able to get to the grocery store in a while.
Sweet & Spicy SEA SCALLOPS, VEGETABLES & RICE NOODLES
3 TB extra-virgin olive oil ~ divided use
1 lb. sea (small) scallops (if frozen, thaw them first and pat dry)
1 package (10-12 oz) Asian or stir-fry vegetables (frozen, thawed & drained)
1 TB. Balsamic vinegar…………..….1 TB rice wine vinegar
3-4 tsp. Gochujang (hot red chili paste)
3-4 tsp. dark brown sugar (or brown Splenda blend)
1 tsp. lime juice………………………1/2 onion, thinly sliced
8 oz. rice or wheat noodles………....2 TB fresh cilantro or parsley, chopped
about 2-3 tsp. coarse salt (Kosher, sea, Himalayan)
freshly ground pepper......................1/4 tsp. ground ginger
In a small bowl, whisk together 1 TB olive oil, vinegars, Gochujang, ginger, brown sugar and lime juice. Set aside.
Cook noodles in pot of boiling, salted water per package. Drain (but don’t rinse.)
Meanwhile, heat 2 TB olive oil in a large skillet over medium-high heat. Add the scallops and sear on both sides (about 5 minutes total). Season with salt & pepper. (The scallops may release a lot of water, so if you need to, tip the skillet over the sink to drain the water, and return to finish searing) Add the thawed (drained) vegetables to the pan with scallops, and saute about 3 minutes (until heated through). Taste and adjust salt & pepper.
Put the drained noodles in a large serving bowl, with the sauce you made earlier, and about 1 TB of the cilantro ~ gently toss to combine well. Top with the remaining cilantro and serve.
Serves about 4
TIP: The Gochujang and rice noodles can be found on the Asian aisle at your grocery store. Neither item is very expensive. The Gochujang will keep (refrigerated) for months and is great when you want to add heat to other things (like chili).