Scallops with Asian Green Bean Salad


For once, I have no idea what to say before a post so I'm just going to start with the recipe. For those of you who just come here for that, I'm sure its welcomed. =)

Scallops with Asian Green Bean Salad
Adapted from: Cooking Light, March 2008
Servings: 4
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    • 1 lb. sea scallops
    • 1/4 cup sesame seeds
    • 20-30 green beans, trimmed
    • 4 oz. angel hair pasta
    • 1 green pepper, thinly sliced
    • 1 orange pepper, thinly sliced
    • 2 stalks celery, diced
    • 1/2 tsp. sesame oil
    • 1 tbsp. olive oil
    • salt and pepper to taste
    • 1/4 cup rice wine vinegar
    • 1/4 cup low-sodium soy sauce
    • 2 cloves garlic, minced
    • 2 tsp. ground ginger
    • 1/2 tsp. black pepper
    • 1/2 tsp. sugar
    • 2 tbsp. sesame oil
1. Combine all of the ingredients for the dressing together in a large bowl.
2. Cook the pasta according to package directions, drain and set aside.
3. Add the olive oil to a large pan over medium heat. Sautee the bell peppers and green beans for 10-12 minutes or until soft.
4. Rinse the scallops and pat dry. Season with salt and pepper and then coat with sesame seeds.
5. Remove the vegetables from the skillet and add to the bowl with the dressing. Add the sesame oil to the skillet over medium-high heat. Sear the scallops for 2-3 minutes on each side until cooked through and they develop a dark crust.
6. Spoon the vegetables over the pasta and top with the scallops. Drizzle with the dressing.

The original recipe calls for the salad to be served cold but neither of us really like raw peppers or green beans so I turned this more into a stir fry than salad. Either way, I thought it was delicious and I definitely want to experiment with this recipe some more; I think it'd be great with chicken, sugar snap peas instead of green beans and with rice noodles.

Since Tom and I started tracking our calories with My Fitness Pal, I can also tell you that one serving of this is 376 calories which I found pretty impressive.

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