recipe: Hoisin-Orange Scallops over Rice Noodle and Edamame is a savory dish that can be made with pantry staples
Peggy Lamman | Contributor
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An almost empty bottle of hoisin sauce (when did I purchase this?) inspires the evening meal. Hoisin is a marvelous Asian pantry staple; it's a great flavor workhouse in recipes as it contains soy sauce, miso, molasses, ginger.
I literally threw the recipe together with odds and ends from my pantry and freezer, producing a savory, delicious meal. To save time I cooked the edamame with the boiling pasta, but you will have more control over the level of doneness if these items are cooked in separate pots.
Yield: 2-3 servings
Time: 30 minutes
1 (10 ounce box) brown rice spaghetti, soba noodles, or whole-wheat spaghetti
2 cups frozen edamame beans
3 tablespoons hoisin sauce
Zest and juice from 1 orange, some zest reserved for garnish
3 teaspoons peanut or sesame olive oil
2 teaspoons black sesame seeds
1 heaping teaspoon grated ginger
1 pound sea scallops
2 tablespoons scallions, optional
1. Whisk together hoisin, orange zest and juice, and 1 teaspoon of sesame oil. Marinate scallops in 1/2 the mixture, 5 minutes on each side. Reserve remaining marinade.
2. Meanwhile, bring a large pot of water to a boil. Cook noodles, stirring occasionally, according to package directions. In the last five minutes of cooking time, add the edamame. Cover pot to bring back to a boil. Drain noodles and beans and (if using rice noodles) rinse well. Toss with remaining marinade and sesame seeds.
3. Using a slotted spoon, remove the scallops, reserving the marinade.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high to high heat. Add the scallops and cook (without shaking pan) until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade from the scallops to the pan and cook over medium-high heat 1 minute. Add noodle mixture back to the pan, stir to incorporate sauce, and add scallions if using. Top noodles with scallops and serve immediately, garnished with zest.
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