Holy mack this was such a wonderful recipe! Hubby kept on praising, and little girl couldn’t get enough of the clear noodles mixed with the left over sauce. I might have over cooked the scalllops a bit, because the recipe calls for “golden crisp” on each side, but it was delicious never the less!

• 8 ounces cellophane noodles
• 1/4 cup reduced-sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon olive or vegetable oil
• 1 1/2 pounds large sea scallops, about 12
• Ground black pepper
• 1/4 cup scallions, chopped

Directions

Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.

While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color. Serve the scallops over noodles and drip sauce on top. Voila!

Recipe adapted from Food Network