There is a recipe in Chicago that my husband and I use to go to for special occasions. It’s called Le Colonial and is a French/Vietnamese fusion restaurant. It is SO good! They actually moved, and I haven’t been to the new location, but the old one was so cute. It had a balcony on the 2nd floor that looked out over the Gold Coast area of the city and in the winter it was enclosed. It was so cozy and cute!
They have a salad on the menu that I think about all the time…it’s that good! I honestly don’t know how they make it, but I did my best to recreate how I remembered it for our anniversary last week! I hadn’t had scallops in so long, but they are so easy and delicious. Don’t be intimidated, they are super easy to cook and take just minutes. I got my jumbo scallops from Aldi, actually! Scallops have gotten pretty expensive, but Aldi makes them more affordable. You are going to want to look for sea scallops (the bigger ones) not the bay scallops (the smaller ones).
When you are cooking them they take only a few minutes. You want to make sure they are nice and dry and then you want your pan to be really hot. They will easily release from the pan when they are ready and will be nice and caramelized. 2 minutes on each side is typically all you need!
Here is what you will need:
- Scallops – sea scallops, as big as you can find. Aldi and Sizzlefish are great options!
- Vermicelli Noodles – I founds some whole wheat ones at my grocery store in the Asian foods section. If you can’t find these, angel hair noodles would work too.
- Cabbage – green, slice this super thin so it’s tender since you aren’t cooking it. I love using my OXO handheld mandoline for this.
- Carrots – Shredded or julienned. I love using these Swiss Made peelers for easy julienned veggies.
- Cucumbers – I slice my cucumbers with the OXO mandoline too!
- Mint – mint really gives this the best Vietnamese flavors!
- Green Onions
- Dressing: Coconut Aminos (or use low sodium soy sauce), Sesame Oil, Lime Juice, and Honey
This salad is super light and fresh! It would make a great summer dinner or even a nice lunch! It would even work for a great appetizer! I would not make this ahead, it will not hold up. This one doesn’t take too long, so I would just make it when you are ready.
DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)
Sesame Lime Scallop Noodle SaladCourse: Dinner, LunchDifficulty: Easy
12 oz jumbo scallops
4 cups thinly sliced green cabbage
2 oz (56g) whole wheat vermicelli noodles
1/2 cup snow peas, sliced on a bias
1/4 cup shredded carrots
1/4 cup thinly sliced cucumbers
1/4 cup mint leaves, thinly sliced
3 green onions, thinly sliced
1/4 cup coconut aminos or light soy sauce
2 tsp sesame oil
Juice of 1 lime
1 tbsp honey
- Rinse scallops and pat dry with a paper towel. Season with salt and pepper. Preheat a pan over medium/high heat.
- Whisk together dressing ingredients.
- Prepare noodles according to directions on package. Allow to cool.
- Mix cabbage, carrots, cucumbers, mint, and onions. Add noodles. Toss in dressing.
- Once pan is very hot spray with a bit of olive oil or sesame oil. Place scallops in the pan and cook 1-2 minutes per side. They should release a bit from the pan when they are done. Don’t over cook! You want a nice caramelization on the.
- Divide salad onto two plates. Top with scallops and more mint and lime wedges.
- MFP Entry: Sprinkles and the Smiths Scallop Noodle Salad