Prep time
15 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 500g MSC certified scallops (look for the blue fish tick)
- 10-12 lettuce leaves washed and dried
- Sprinkle of black sesame seeds
Vermicelli Noodle Salad Ingredients
- 100g Vermicelli noodles
- 30g carrot, fine thin strips
- 100g cucumbers, fine thin strips
- 50g capsicum, fine thin strips
- 60g radish, fine thin strips
- 60g purple cabbage, finely shredded
- 20g coriander, finely chopped
Marinade and Dressing Ingredients
- 40g shallot, finely sliced
- Small piece ginger, peeled, chopped
- 100ml premium soy sauce
- 1 lemon
- 1 lime
- 1tsp fish sauce
When shopping, look for the MSC blue label on your seafood to know it's sustainable.
Method
- Soak the Vermicelli in hot water
- Drain once softened and cool in cold water, mix with all prepared vegetables
- Cook the scallops in olive oil in a large skillet pan on high heat. Make sure they’re not touching each other. Brown each side and season with salt and pepper. Cook in batches and set aside
- To prepare the dressing blend ginger, soy sauce, the zest and juice of the lemon and time, fish sauce mix
- Mix the dressing with noodle salad until well combined and leave a little for the end
- To serve, portion noodle salad onto individual cos lettuce cups and top with seared scallops, drizzle left over dressing and sprinkle black sesame seeds
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