scallops with noodle stir-fry and watercress
PREPARATION: 15 MINUTES, COOKING: 10 MINUTES
1 cup (200 g) dried thin egg noodles
2/3 pound (300 g) scallops
1 clove garlic, crushed
grated zest of 1 lemon
1 teaspoon (5 ml) English mustard
4 sprigs fresh tarragon
3 tablespoons (45 ml) olive oil
2 1/2 cups (600 g) ready-to-use stir-fry vegetables, such as broccoli, peppers, zucchini and cabbage
2/3 cup (150 g) watercress, trimmed
1 Put the noodles in a large heatproof bowl and cover generously with boiling water. Cover and set aside for 5 minutes, or until softened.
2 Cut the scallops in half widthwise and put into a bowl. Add the garlic, lemon zest, mustard, tarragon and 2 tablespoons (30 ml) of the oil. Mix well and set aside.
3 Heat the remaining oil in a wok or large frying pan over medium heat, add the vegetables and stir-fry for 5 minutes.
4 Drain the noodles, wipe the bowl with paper towels and return the noodles to the warm bowl. Add the vegetables and mix well. Set aside.
5 Add the scallops to the wok, along with all the marinade, and cook for 2–3 minutes, turning the scallops once, then remove from the wok. Divide the vegetable and noodle mixture among four large plates, and arrange the scallops and watercress on the plates.
6 Add 1/3 cup (75 ml) water to the wok and bring to a boil, stirring to loosen all the browned bits. Boil hard for a few seconds and spoon the boiling juices over the watercress to wilt it slightly. Serve immediately.
|scallops with noodle stir-fry and watercress|