Oriental Noodles With Scallops and Jade Vegetables

"This is from a July 1987 issue of Bon Appetit magazine. It was in the "The Creative Approach-Food Processor" section and was featured in a menu of Light Pasta Entrees. Bay scallops and a medley of jade-green vegetables are tossed in angel hair pasta and cloaked in a sweet-sour dressing.A delicious chilled salad for a hot summer day!"
 
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Ready In:
32mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Thick slicer:

  • Stand lettuce in feed tube and slice using light pressure;wrap in plastic and chill until ready to use.
  • Steel knife:

  • Place orange peel in work bowl.
  • With machine running, drop garlic and ginger through feed tube and mince.
  • Add safflower oil, vinegar, mustard, sesame oil, pepper flakes and salt and mix 5 seconds; leave in bowl.
  • Thick slicer:

  • Stand bok choy and green onions in feed tube and then slice using very light pressure.
  • Heat wok or heavy large skillet over high heat.
  • Add contents of work bowl, scallops and zucchini and stir until scallops are just opaque, about 3 minutes.
  • Remove from heat and adjust seasoning.
  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 7-8 minutes,stirring occasionally.
  • Drain;rinse under cold water.
  • Drain well and add to scallop mixture, tossing gently to combine.
  • Transfer to large bowl, cover tightly and refrigerate until well chilled or up to 4 hours.
  • Arrange bed of lettuce on each plate; top with scallop mixture and toss 2 or 3 times to lightly combine; serve.

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