Sesame Seared Scallops with Black Ramen
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.