Scallops with Asian Noodle Salad

Name: Scallops with Asian Noodle Salad
Yield: 4 Servings
Ingredients: 4 ounces bean thread noodles (cellophane noodles)*; 4 ounces snow peas, thinly sliced on diagnoal (about 1 1/3 cups); 1 cup bean sprouts; 1 cup matchstick-size strips seeded peeled cucumber; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro; 1/4 cup chopped roasted salted peanuts; 2 tablespoons finely shreeded carrot; 1/3 cup water; 1/4 cup Thai fish sauce (nam pla)*; 3 tablespoons sugar; 2 tablespoon fresh lime juice; 1 garlic clove, minced; 1 teaspoon minced serrano chili; 1 teaspoon chili-garlic sauce*; 1 pound sea scallops; 1/2 teaspoon sugar; 2 tablespoons vegetable oil; 2 shallots, thinly sliced; 1 tablespoon finely chopped lemongrass*; 1 large garlic clove, chopped

By Bistro 1717 Wilmington DEPhotography by Brian Leatart

August 31, 2002

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Recipe notes