scallop shells

 

Attacked Southern Season's epic sale a couple months ago and came away with scallop shells :)

The best is that they can withstand the heat of an oven.

Perfect.

So I attempted to recreate my favorite shellfish dish from China because it was the first thing I thought of when I saw these shells.

I remember requesting my dad order a plate where ever we went, and I'd slurp them down the minute the waitress turned her back.  Yes, they are that good.

I don't believe the full flavor was there, but I hadn't had them in so long (since sophomore year of high school?)

Prep

Gently pan fried four scallops

Boiled diced carrots to soften

Soaked glass noodles

Sauteed diced onions until golden brown

Assemble

Boil glass noodles until soft (takes only a few minutes because they are so thing)
Toss with minced raw garlic.

Divide between four shells.

Place single scallop on bed of noodles.

Pile with carrots and onions.

Flavor with soy sauce, sesame oil, salt and pepper.

Bake on 350 degrees F for about 15 minutes (there was no reasoning for this time.  I just left it in the oven until I felt the scallops were done.  I guess you really don't have to bake them).

Easy.

And true to .. "tradition" (?), I slurped mine down upon taking them out of the oven.