Pan Seared Scallops With Sesame Sauce And Cellophane Noodles - cooking recipe

Ingredients

4 ounces cellophane noodles
1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes, crushed
1/2 - 1 tablespoon olive oil (or Vegetable Oil, if desired)
3/4 lb sea scallops (about 8)
garlic salt
black pepper
1/4 cup scallion, chopped and divided

Preparation

Soak cellophane noodles in hot water for 10 minutes, until tender. Drain and put into a large bowl about 5 minutes prior to serving.
While the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
In a large skillet, heat olive oil over medium high heat. Season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
Turn with a spatula and brown the other side for an additional 4 - 5 minutes.
Add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
Pour scallops and soy sauce over the drained noodles. Top with remaining green onions and serve.