Crispy Honey Scallops Over Garlic Rice Noodles | New Soul Kitchen Remix

Instructions

• 1 lb. diver scallops
• 1 ½ cups of corn starch
• 1 cup low sodium soy sauce
• 2 tablespoons palm sugar
• 2 teaspoons toasted sesames
• ¼ cup honey
• 2 tablespoons of hoisin sauce
• 1 tablespoon lemon pepper
• 1 inch of fresh ginger minced
• ¼ cup of minced garlic
• 2 medium carrots sliced
• 3 green onions chopped
• 1 cup canned sliced water chestnuts
• 1 16 oz package of rice noodles prepared according to package instructions
• 1 cup sugar snap peas
• Kosher salt (to taste)
• Black pepper (to taste)
• 4 tablespoons Vegetable oil
• Italian parsley for garnish

Method:

1. Place scallops in a large bowl and coat with 2-3 tablespoons of cornstarch and the lemon pepper seasoning. Toss the scallops making sure are completely coated.
2. Next, place a skillet over medium high heat and coat with 2 tablespoons of vegetable oil, place scallops in the oil and cook for 2-3 minutes on each side. Remove from the pan and place on a sheet pan with a rack to allow excess oil to drip off. Repeat the process until all scallops are fried,
3. Place another skillet coated with vegetable oil over medium high heat, and add the carrots, onions, garlic, sliced chestnuts and cook down for 4-5 minutes.
4. Add 2 tablespoons of corn starch to the skillet and mix well, add in the water, soy sauce, honey and hoisin sauce, palm sugar and stir until all ingredients are evenly mixed, reduce the heat and allow to simmer.
5. Next add the sugar snap peas and cook for 3-4 minutes. Next add the rice noodles to the pan and make sure all noodles are coated with the sauce sprinkle in the sesame seeds and gently fold the sesame seeds into noodle and sauce mixture. Place scallops on top noodles and sauce and garnish with parsley and serve.