Serves: 4
Total Calories: 320

2/3 (6-ounce) package rice noodle (2 skeins)
12 wild-caught large sea scallops (about 1 pound), trimmed
2 tablespoons teriyaki sauce
1/3 cup water
1 cube fish-flavored bouillon (large)
1 (13-ounce) can coconut milk, light or regular
1 teaspoon Chinese chili paste, with garlic
1/4 teaspoon dried ground lemongrass, such as Thai Kitchen
1/2 teaspoon toasted sesame oil
1 tablespoon chopped cilantro
No-stick spray oil
1 lime, cut into 4 wedges

Place a large iron skillet on the lowest rack in an oven heat the oven to 500°F.

Meanwhile, place the noodles in a large bowl and cover with very hot tap water stir to moisten and soak until softened, about 15 minutes. Toss the scallops in the teriyaki sauce in a separate bowl.

At the same time, heat the water to boiling in a saucepan add the bouillon cube and stir until dissolved. Add the coconut milk, chili paste, and lemongrass and heat until boiling. Reduce the heat to a simmer and stir in the sesame oil and cilantro keep warm.

Remove the hot skillet from the oven, using a thick pot holder. Spray the bottom of the skillet with oil, and arrange the scallops, flat-sides down, in the skillet, leaving as much space between them as possible. Return the skillet to the oven and roast the scallops for 5 minutes. Turn the scallops over and roast for 1 minute more.

To serve, drain the noodles and place a small pile on each of 4 dinner plates (or use wide, shallow bowls). Top each with a portion of the coconut broth and 3 scallops. Garnish each with a lime wedge.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 320
Calories from Fat: 194

More Recipes from the Homemade in a Hurry Cookbook:
*Fish & Shellfish
Fish Cakes Florentine
Ginger Poached Salmon With Wasabi "Hollandaise"
Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
Grilled Halibut Escabèche
Grilled Salmon With Green Mango Salsa
Hoisin Pesto Shrimp
Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
Orange Chimichurri Mahi Mahi
Poached Salmon With Creamed Brie
Potato-Crusted Flounder With Balsamic Brown "Butter"
Roasted Mussels With Salsa
Roasted Scallops With Foie Vinaigrette
Salmon Sandwiched With Feta And Smoked Salmon
Seafood Couscous
Slow-Poached Salmon In Garlic Oil And Herbs
Snapper Encrusted With Almonds
Steamed Sea Bass With Oranges And Red Pepper
Tuna Braised With Edamame