Wednesday, April 15, 2015

Seared Scallops over Sauteed Tofu Noodles (serves 2-3)

There are many advantages of living near the seacoast. For me one of the best is accessibility to fresh seafood. My favorite scallop vendor is F/V Rimrack and they are located in Rye Harbor, New Hampshire. I feel lucky that Captain Mike still goes out regularly for fresh scallops. If you are interested in fresh off the boat scallops you may contact them directly by visiting their website at

While shopping at my local grocery I came across these tofu shirataki macaroni shaped noodle substitute. These are marked as gluten free, no cholesterol, vegan and non-GMO certified. I have never seen these before and thought I would give it a try. They turned out to be quite tasty. They are a nice change from pasta or rice. These are not as soft and easy to break apart as other types of tofu. They contain soybeans and yam flour so they have a firmer texture. 

Sauteed Tofu Noodles


1-2 Tbsp of olive oil
3 garlic cloves, smashed and chopped
1/4 cup chopped scallions, green part only
5 oz (or about 10) asparagus, tough base discarded and cut into 2-inch lengths
5 oz (or about 8) baby bella mushrooms, julienned
1/2cup of cold water mix with 1 Tbsp of cornstarch
2 bags (8 oz each) Tofu Shirataki Macaroni Shaped Noodle Substitute
1 oz fresh baby spinach
2 tsp of chicken broth base powder (preferably non-MSG)
1/8 tsp salt (or according to your taste)


1) Heat a large pan over medium high heat. Once the pan is hot add oil.
2) Add garlic and scallion. Saute about 30 seconds.
3) Add asparagus and mushrooms. Saute about 2 minutes.
4) Add water with cornstarch. Saute for about another 3 minutes.
5) Add tofu, spinach, broth, and salt. Stir occasionally and cook for about 2-3 minutes or until the spinach leaves wilt.

Seared Sea Scallops


2 Tbsp oil (vegetable or canola)
1/2 pound of scallops, removed the tough muscles and washed well, dried them with clean paper towel or cloth, sprinkled both sides lightly with salt and black pepper (if interested)


Heat about 2 Tbsp of oil over medium high heat. Add scallops (avoid overcrowding them) and fry them over heat for about 1 to 1 1/2 minutes on each side or until lightly golden. Serve these scallops on SauteedTofu Noodles (see recipe above).

*You may grate some Parmesan Reggiano or your choice of cheese before eating if interested.

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