1 tablespoon vegetable oil
1 pound sea scallops, dry, cleaned
Kosher salt to season
Ground black pepper to season
1/2 cup red bell pepper, julienned
1 cup sugar snap peas
1/4 cup sherry
1/2 cup water chestnuts, sliced
2 cups chicken stock
1/4 cup tamari soy sauce
1 cup peanut sauce (see recipe below)
1 6.75-ounce package rice stick, softened (see note)
4 tablespoons cilantro, chopped
Cook's note: To prepare rice noodles, bring 1 gallon of water to boil. Place rice stick in separate bowl. Pour hot water over rice stick. Let stand 10 minutes or until tender. Drain off hot water and set noodles aside.
Heat oil in saute pan. Season scallops with kosher salt and pepper. Carefully add scallops to very hot pan, being careful to place the flat side down. Sear scallops until each side is a rich golden brown, about 2 minutes each side to desired doneness.
Remove the scallops to a warmed plate. Add bell peppers and sugar snap peas. Saute for a few seconds. Add sherry to deglaze pan. Add water chestnuts, chicken stock, tamari sauce, and peanut sauce. Bring to a simmer.
Add rice stick and fresh cilantro. Adjust seasoning if needed. Mix well and heat until noodles are hot. Separate pasta into 4 bowls evenly; divide broth and vegetables evenly. Place seared scallops on top of each entr e.
1 Thai bird chile, stems and seeds removed (use 2 for a spicy sauce)
4 teaspoons fresh squeezed lime juice
2 teaspoons tamari soy sauce
1/3 cup salad oil
1 teaspoon ginger, minced
3/4 cup lightly salted peanuts, roasted
1 tablespoon cilantro, chopped
1 tablespoon Thai basil, chopped
2 tablespoons fish sauce
2 teaspoons garlic, minced
1 teaspoon lemon grass, minced (bulb only)
Place all ingredients into food processor and puree until smooth consistency.
Yield: 1 cup
Source: Chef Mike Rosendaul, Real Seafood