Sautéed Scallops with Glass Noodles
Experience the harmony of flavors in this enticing Chinese dish featuring succulent scallops, delicate glass noodles, and crisp cabbage. The scallops are quickly sautéed to perfection, while the glass noodles soak up a savory blend of sauces, delivering a satisfying texture that complements the crunch of fresh cabbage. This dish is simple to prepare yet impressively flavorful!
ingredients
- 1 pound scallops, cleaned and patted dry
- 8 ounces glass noodles
- 4 cups green cabbage, finely shredded
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 green onion, sliced (for garnish)
steps
- 1.
Soak the glass noodles in warm water for 15 minutes or until softened, then drain and set aside.
- 2.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3.
Add garlic and ginger, sautéing for about 30 seconds until fragrant.
- 4.
Increase the heat to high and add the scallops, cooking for 2-3 minutes until golden on one side. Flip and cook for an additional minute. Season with salt and pepper.
- 5.
Remove the scallops from the pan and set aside.
- 6.
In the same pan, add the shredded cabbage and cook for 2 minutes until slightly wilted.
- 7.
Stir in the drained glass noodles, soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using). Toss to combine and heat for another 2 minutes.
- 8.
Return the scallops to the pan, mixing everything together gently until heated through.
- 9.
Serve hot, garnished with sliced green onion.