Scallop Vermicelli Stir Fry
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 1 200g (7 oz) bag of brown rice vermicelli
  • 1 454 g bag of small raw scallops (40-60 count)
  • 3 bell peppers, sliced very thinly
  • 1 cup broccoli, sliced very thinly
  • ¾ cup sesame vinaigrette, divided
  • 2 tablespoons cold-pressed olive oil, divided
  • Optional: 2 tablespoons tamari (or regular soy sauce)
  • Optional: 1-2 avocadoes, cut into cubes
  • Optional topping: 2 tablespoons sesame seeds
  • Optional topping: 2-4 tablespoons fresh cilantro, chopped
DIRECTIONS:
  1. Slice up all the vegetables and put them on a large plate. Set up a large bowl of room temperature water close by, and place the scallops in a colander in the sink so they drain of any extra liquid. Set up a large wok on the stove over medium high heat with one tablespoon of the oil and leave for a minute or two until it is hot then add in the vegetables and sautée for 4-5 minutes until they become soft and dump them back onto their plate. Add the second tablespoon of oil into the wok then add in the scallops and sautée for 2-4 minutes. Right when you add the scallops to the wok place the noodles in the bowl of water. The scallops do not take long and be careful not to overcook them or they become rubbery. Once they become opaque on all sides and the surface starts to get tiny little cracks they are done, place them back in the colander in the sink (there will be some extra liquid that is best drained). Rinse out the wok then add in ½ cup of the dressing and the noodles. Sautée them for 2-3 minutes, adding in the water, ¼ cup at a time as the surface of the wok becomes dry. Add in the rest of the dressing, the vegetables and scallops and toss to combine (tongs or two forks work best with long noodles like this) for around a minute or two then remove from heat and add in the sesame seeds. Taste it and if the dressing is pretty light tasting and you want a bit more flavor add in the tamari and serve hot with the fresh cilantro and/or avocado sprinkled on top.
Recipe by Love from the Land at https://www.lovefromtheland.com/scallop-vermicelli-stir-fry/