Tangerine Sesame Noodles with Scallops
Add a burst of citrusy flair to your dinner table with these irresistible Tangerine Sesame Noodles with Scallops—a delightful fusion of bright, tangy flavors and rich, oceanic indulgence. This vibrant dish pairs perfectly seared sea scallops with chewy rice noodles tossed in a luscious dressing made from freshly squeezed tangerine juice, soy sauce, sesame oil, and a touch of honey. Scattered with scallion slices, juicy tangerine segments, and toasted sesame seeds, each plate is a work of art that’s as delicious as it is beautiful. Ready in just 30 minutes, this quick and elegant recipe is perfect for weeknight dinners or impressing guests. Serve it with a garnish of fresh cilantro for an aromatic finish that elevates the dish even further. Whether you’re craving something light yet satisfying or looking to shake up your pasta rotation, this recipe delivers bold flavors with a gourmet twist.
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Recipe Information
Ingredients
- 8 oz rice noodles
- 12 large sea scallops
- 2 tangerines
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 3 scallions, thinly sliced
- 2 tbsp sesame seeds
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro leaves (optional, for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse them under cold water to prevent sticking. Set aside.
Pat the sea scallops dry with paper towels and season them with salt and black pepper on both sides.
Juice one tangerine and set the juice aside. Peel the second tangerine and separate the segments for garnish.
In a small bowl, whisk together the tangerine juice, soy sauce, sesame oil, rice vinegar, honey, and minced garlic to prepare the dressing. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and just cooked through. Remove the scallops from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the cooked rice noodles and pour the prepared dressing over them. Stir to coat evenly and heat through for 1-2 minutes.
Divide the noodles among four serving plates. Top each plate with 3 seared scallops, scallion slices, tangerine segments, and a sprinkle of sesame seeds.
Garnish with fresh cilantro leaves if desired, and serve immediately.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 32.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 11499 mg | 500% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 36.5 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
