pilgrim719
08-05-2002, 07:50 AM
Well, Val suggested that to be fair to Brad I should have posted his recipe on its own thread instead of tacking it on to an existing thread, so I'm re-posting it here. Enjoy! :)
quote:
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Originally posted by valchemist
p.s. Kari - the reason I am making this recipe is that I went on a hunt for the scallops and pasta with peanut sauce recipe that your DF made for you. I looked high and low but couldn't find a recipe like that. but while I was looking I came across this recipe.
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When I told Brad how you were looking for a recipe for the dish he made, he decided to try and write up a recipe for it. I told him I'd post it on the boards if he wrote it down so he'd get his 15 minutes of fame For those of you who are wondering what I'm talking about...My DF (Brad) and I had dinner at a Japanese restaurant last week and had a dish that had cold sesame noodles in a slightly spicy peanut sauce with seared diver scallops on top. Brad decided to try and make this dish at home (he cooks all the time, and most of his recipes he just makes up as he goes along and they turn out fabulous!) So here's his recipe which he did his best to write down, although he rarely measures anything so he said he put notes in about certain ingredients.
Brad's Famous Seared Scallops and Thai Peanut Noodles
=================================================
Note: The measurements in the peanut sauce are only approximates. I actually
added all ingredients to taste.
Seared Scallops
---------------------------------------
12 Large scallops
1/2 Cup Flour
1 Tb Garlic Powder
1 Tb Paprika
1 tb Chili Powder
a dash of Oil
Noodles and Vegetables
---------------------------------------
1/2 box Whole Wheat thin spaghetti
1 Medium Red Bell Pepper
1 Medium Vidalia Onion
1 Can Straw Mushrooms
a dash of garlic powder
a smaller dash of curry
a dash of sugar
Peanut Sauce
---------------------------------------
Heaping spoon of peanut butter
1 can LITE coconut milk (start with 1/2 the can, if too thick add more)
1/4 cup lite soy sauce
1 tsp thai chili sauce (from asian market, sweet and spicy)
1 Tbsp garlic powder
1 Tbsp fish sauce (more or less to taste)
1/2 cup water
1 tsp ginger powder
1 Tbsp sugar
Prepare the peanut sauce first.
Mix everything together for the peanut sauce. Start with 1/2 can of lite coconut
milk. Add more to thin.
<<Warning>> The thai chili paste can be very hot. Be Carefull!!!!
Boil some water for the pasta. While the water is boiling, chop the peppers and
onions. Stir fry with the garlic powder, sugar and curry. After 5 minutes add
the mushrooms(they should be drained) When the vegetables are cooked, add a
small amount of peanut sauce and turn the light to low.
Wash and dry the scallops. Make sure the scallops are good and dry.
Mix together the dry ingredients for the scallops in a bowl.
Cook the pasta. Drain and let stand.
Heat up a pan to sear the scallops. (Make sure it can go in the oven)
If the scallops are thick they might need to go in the oven for a few minutes
after they are seared. If so heat up the oven to 350*
When the pan is hot enough add enough oil to coat the pan but not so it will
puddle up. Wait till it starts to smoke. Once it smokes dip the scallops in the
flour mixture and place in the pan. Place all the scallops in the pan. Allow
them to brown for about 1 to 2 minutes on each side. When all of the scallops
have been flipped once, place the pan in the oven.
Add pasta to the vegetable stir fry. Add some more peanut sauce. Turn up heat to
medium.
Plate the pasta and vegetables in a bowl. Add some more peanut sauce.
Remove scallops from oven. Arrange them on the pasta. Serve with the sauce on
the side.
quote:
-----------------------------------------------------------------
Originally posted by valchemist
p.s. Kari - the reason I am making this recipe is that I went on a hunt for the scallops and pasta with peanut sauce recipe that your DF made for you. I looked high and low but couldn't find a recipe like that. but while I was looking I came across this recipe.
-----------------------------------------------------------------
When I told Brad how you were looking for a recipe for the dish he made, he decided to try and write up a recipe for it. I told him I'd post it on the boards if he wrote it down so he'd get his 15 minutes of fame For those of you who are wondering what I'm talking about...My DF (Brad) and I had dinner at a Japanese restaurant last week and had a dish that had cold sesame noodles in a slightly spicy peanut sauce with seared diver scallops on top. Brad decided to try and make this dish at home (he cooks all the time, and most of his recipes he just makes up as he goes along and they turn out fabulous!) So here's his recipe which he did his best to write down, although he rarely measures anything so he said he put notes in about certain ingredients.
Brad's Famous Seared Scallops and Thai Peanut Noodles
=================================================
Note: The measurements in the peanut sauce are only approximates. I actually
added all ingredients to taste.
Seared Scallops
---------------------------------------
12 Large scallops
1/2 Cup Flour
1 Tb Garlic Powder
1 Tb Paprika
1 tb Chili Powder
a dash of Oil
Noodles and Vegetables
---------------------------------------
1/2 box Whole Wheat thin spaghetti
1 Medium Red Bell Pepper
1 Medium Vidalia Onion
1 Can Straw Mushrooms
a dash of garlic powder
a smaller dash of curry
a dash of sugar
Peanut Sauce
---------------------------------------
Heaping spoon of peanut butter
1 can LITE coconut milk (start with 1/2 the can, if too thick add more)
1/4 cup lite soy sauce
1 tsp thai chili sauce (from asian market, sweet and spicy)
1 Tbsp garlic powder
1 Tbsp fish sauce (more or less to taste)
1/2 cup water
1 tsp ginger powder
1 Tbsp sugar
Prepare the peanut sauce first.
Mix everything together for the peanut sauce. Start with 1/2 can of lite coconut
milk. Add more to thin.
<<Warning>> The thai chili paste can be very hot. Be Carefull!!!!
Boil some water for the pasta. While the water is boiling, chop the peppers and
onions. Stir fry with the garlic powder, sugar and curry. After 5 minutes add
the mushrooms(they should be drained) When the vegetables are cooked, add a
small amount of peanut sauce and turn the light to low.
Wash and dry the scallops. Make sure the scallops are good and dry.
Mix together the dry ingredients for the scallops in a bowl.
Cook the pasta. Drain and let stand.
Heat up a pan to sear the scallops. (Make sure it can go in the oven)
If the scallops are thick they might need to go in the oven for a few minutes
after they are seared. If so heat up the oven to 350*
When the pan is hot enough add enough oil to coat the pan but not so it will
puddle up. Wait till it starts to smoke. Once it smokes dip the scallops in the
flour mixture and place in the pan. Place all the scallops in the pan. Allow
them to brown for about 1 to 2 minutes on each side. When all of the scallops
have been flipped once, place the pan in the oven.
Add pasta to the vegetable stir fry. Add some more peanut sauce. Turn up heat to
medium.
Plate the pasta and vegetables in a bowl. Add some more peanut sauce.
Remove scallops from oven. Arrange them on the pasta. Serve with the sauce on
the side.