Coconut-Lime Scallops with Vermicelli Noodles
Indulge in the rich flavors of Vietnam with this Coconut-Lime Scallops with Vermicelli Noodles recipe. Juicy, tender scallops are stir-fried to perfection and united with a creamy coconut sauce, enhanced by zesty lime and fragrant fish sauce. Paired with delicate rice vermicelli and a colorful medley of fresh vegetables, each bite is a delightful balance of sweet, spicy, and savory. This dish is perfect for impressing guests or enjoying a comforting meal at home. Don't forget to garnish with fresh herbs and crunchy roasted peanuts for added texture and flavor.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Coconut milk
1 cup (whisked into sauce)
Lime juice
1/4 cup (freshly squeezed)
Fish sauce
2 tablespoons (added to sauce)
Soy sauce
2 tablespoons (added to sauce)
Sugar
1 teaspoon (added to sauce)
Chili paste
1/2 teaspoon (adjust to taste)
Rice vermicelli
6 ounces (soaked and drained)
Medium scallops
1 1/2 lbs (patted dry)
Peanut oil
1/4 cup (for fryng scallops)
Green onions
4 (white part only, sliced diagonally)
Carrots
2 (thinly julienned)
Garlic
1 clove (chopped)
Toasted sesame oil
1 tablespoon (for stir-frying)
Roasted peanuts
1/2 cup (for garnish)
Cilantro
1/4 cup (chopped for garnish)
Salt
to taste (for seasoning)
Instructions
1
In a mixing bowl, combine the coconut milk, lime juice, fish sauce, soy sauce, sugar, and chili paste. Whisk together until well blended and set aside to allow the flavors to meld.
2
Prepare the rice vermicelli by pouring boiling water over it in a large bowl. Let it soak for about 5 minutes, then rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
3
Dry the scallops thoroughly by patting them with paper towels to ensure they brown nicely when cooked.
4
In a wok or a large frying pan, heat half of the peanut oil over high heat. Once hot, add half of the scallops in a single layer. Sear for about 1 minute on each side until they are golden brown and cooked through. Season lightly with salt and remove from the pan. Repeat with the remaining oil and scallops. Set all cooked scallops aside.
5
Using the same wok, reduce the heat to medium-high and add the white parts of the green onions, julienned carrots, and chopped garlic. Stir-fry the mixture in toasted sesame oil for 3 to 4 minutes, or until the vegetables are tender yet still crisp.
6
Pour the prepared coconut sauce into the wok, and bring to a boil. Reduce the heat and let it simmer until the sauce thickens, about 2 to 3 minutes. Gently fold the seared scallops back into the sauce, allowing them to warm through.
7
To serve, divide the cooked vermicelli noodles onto plates. Spoon the coconut-lime scallop mixture over the noodles. Garnish with the green parts of the green onions, roasted peanuts, and fresh cilantro for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut-Lime Scallops with Vermicelli Noodles?
This is a Vietnamese-inspired dish featuring juicy, tender scallops stir-fried and served in a creamy coconut sauce with lime and fish sauce over rice vermicelli.
What are the main ingredients for the sauce?
The sauce is made from a blend of coconut milk, lime juice, fish sauce, soy sauce, sugar, and chili paste.
How do I prepare the rice vermicelli noodles?
Pour boiling water over the noodles in a large bowl, let them soak for 5 minutes, then rinse under cold water and drain thoroughly.
Why should I pat the scallops dry?
Drying the scallops thoroughly with paper towels ensures they brown nicely and achieve a proper sear instead of steaming in the pan.
What type of oil should I use to sear the scallops?
The recipe calls for peanut oil to sear the scallops because of its high smoke point.
How long do the scallops need to cook?
Sear the scallops for about 1 minute on each side over high heat until they are golden brown and cooked through.
What vegetables are included in this stir-fry?
The dish includes julienned carrots, garlic, and the white parts of green onions.
What is the purpose of toasted sesame oil in this recipe?
Toasted sesame oil is used to stir-fry the vegetables, providing a fragrant and nutty flavor base.
How do I thicken the coconut-lime sauce?
After pouring the sauce into the wok, bring it to a boil and let it simmer for 2 to 3 minutes until it thickens.
What garnishes are recommended for this dish?
Garnish the final dish with the green parts of the green onions, roasted peanuts, and fresh cilantro.
Is this recipe spicy?
It contains 1/2 teaspoon of chili paste, which adds a mild heat that can be adjusted to your personal preference.
What type of scallops should I buy?
The recipe specifies using 1.5 lbs of medium-sized scallops.
Can I use frozen scallops?
Yes, you can use frozen scallops, but ensure they are completely thawed and patted very dry before cooking.
How do I prevent the noodles from sticking together?
Rinsing the noodles under cold water after soaking stops the cooking process and helps prevent them from sticking.
What does the fish sauce add to the flavor profile?
Fish sauce provides a savory, umami depth that balances the sweetness of the coconut milk and the acidity of the lime.
How should the carrots be prepared?
The carrots should be thinly julienned, meaning cut into long, thin matchstick-like strips.
What is the best way to cook the scallops without overcrowding the pan?
Cook the scallops in two batches, using half of the oil for each batch, to ensure they have enough space to sear properly.
How many servings does this recipe make?
While not explicitly stated, the 1.5 lbs of scallops and 6 ounces of noodles typically serve 3 to 4 people.
What cuisine is this dish inspired by?
This dish is inspired by Vietnamese cuisine, utilizing traditional flavors like fish sauce, coconut, and lime.
Is this a quick recipe to make?
Yes, it is tagged as a 'quick and easy' recipe, suitable for a fast weeknight dinner.
Can I substitute the peanut oil?
If you have an allergy or preference, you can substitute peanut oil with another high-heat oil like vegetable or canola oil.
Should I use the whole green onion?
Use the white parts for the stir-fry and save the green parts for the final garnish.
Can I add other vegetables to this recipe?
Yes, you could easily add vegetables like bell peppers or snap peas during the stir-fry stage.
What type of pan should I use?
A wok is ideal for this stir-fry, but a large frying pan will also work well.
Is there sugar in this recipe?
Yes, one teaspoon of sugar is added to the sauce to balance the savory and sour flavors.
How do I serve the dish?
Divide the vermicelli noodles onto plates, spoon the scallop and sauce mixture over them, and add garnishes.
What is the role of garlic in this dish?
One clove of chopped garlic is stir-fried with the vegetables to add aroma and pungent flavor.
Can I use lime zest?
While the recipe calls for lime juice, adding a bit of lime zest would further enhance the citrus flavor.
Is this recipe considered healthy?
Yes, it is tagged as healthy, featuring lean protein from scallops and fresh vegetables.
Can I substitute the scallops?
Yes, shrimp would be a great alternative if scallops are unavailable.