Sesame Seared Scallops with Black Ramen

If you are looking for a recipe for a traditional ramen that you’d find at your local ramen shop, best keep searching. If you are looking for a ramen recipe that is both tasty and Instagram-worthy, you’ve found it in this Sesame Seared Scallops with Black Ramen dish.

So what makes this dish, so non-traditional? Three reasons.

First, sea scallops. Things like pork belly, shrimp, and chicken are common ramen proteins. Scallops are more rare,

The second reason this dish is unique is the yellow-curry-based broth. It is closer to a Malaysian laksa than any ramen broth you would find in Japan.

The last bit of creativity is the black ramen. Black ramen is made from heirloom black flour instead of wheat, making it similar to what is known as forbidden rice. Using these noodles, not only provides a dramatic pop of color but also ups the nutritional value of the dish. Black rice flour is has a higher level of protein and is rich in calcium, zinc, B vitamins, and iron.

Tips for Making Sesame Seared Scallops with Black Ramen Outside

So how do we bring this 5-star recipe outside? Easy! Here are the steps to enjoy this everywhere from a seaside picnic to mountain side slopes.

1. Pre-make the broth.
2. Prep garnish before leaving the house. Store in individual containers.
3. Invest in a quality envelope or cooler to keep cold ingredients cold.
4. On a two-burner camp stove, cook the noodles and set aside. Re-heat the broth and sear the scallops at the same time. On a backpacking stove, start with noodles, then sear scallops, and finally reheat the broth.

Have you tried this recipe? Got ideas for other uncommon ramen dishes? Share them in the comments section below!

4.89 from 9 votes

Sesame Seared Scallops with Black Ramen

Servings 2 people

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 80 grams black ramen
• 2 scallions minced
• 1 tsp sesame oil
• 2 cloves garlic minced
• 2 tsp yellow curry powder
• 1 cup coconut milk
• 1 tbsp light soy sauce
• 1 tbsp brown sugar
• 2 1/2 cups vegtable stock
• 6 sea scallops
• 1 1/2 tbsp butter
• seasame oil
• 1 tsp sea salt
• 1 leek white part only, shreded
• 2 tsp salmon roe
• 2 tbsp micro greans

Instructions

• Bring 2 cups of water to boil. Add ramen noodles. Cook for 4 minutes. Set aside.
• In a medium-size pot, heat oil. Add garlic and scallions. Cook for 1 minute. Add-in curry powder, coconut milk, soy sauce, sugar, and vegetable stock in a pot. Simmer for 10 minutes. Strain solids.
• While the soup base is cooking, pat dry scallops with a paper towel and season with salt. Heat oil in a frying pan large enough not to crowd scallops. Add scallops and cook for 2 minutes on the first side. Flip and add butter. Cook for another 2 minutes. Remove from pan.
• Plate ramen. Pour broth over noodles. Top with scallops and garnishes.

Notes

Do not cook noodles in soup broth. It will turn into black mush. Do not assemble soup before you a ready to eat. 

Course: Main Course, Soup

Cuisine: Asian, Fusion

Keyword: Fish, Seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.