Scallops in Noodle Broth
Everything’s better with scallops.
Method
Broth
Peel and crush ginger and garlic, then finely slice spring onions and carrot. Sauté them over a medium high heat with sesame oil.
Add stock. When stock is simmering, add the noodles. When noodles are nearly ready and the stock is still hot, add scallops. Scallops only need a minute or two. When they are almost cooked, add the lighter leafy vegetables to heat through.
Ingredients
400g scallops
4-6 cups veggies (like bok choy, carrot, wombok, cabbage, capsicum, sprouts)
4 bundles hotpot or rice noodles (about 250 g dry)
1L fish or chicken stock or broth
1 tablespoon miso paste
6 spring onions
3 cloves garlic
2cm ginger knob
1 tablespoon sesame oil
Where to buy
Wilson’s Seafoods Factory Outlet
Recipe Author
Eloise Emmett
Award-winning Tasmanian publisher, author, chef, stylist and photographer.
Scallops have a rich delicate flavour. Tasmanian scallops are sold with the coral attached.
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