Local SC Shrimp and Scallops with Udon Noodles

Local South Carolina Shrimp and Scallops with Udon Noodles

So easy and so fresh, this is a winner in my book. When you can get local, fresh seafood I feel I must. These South Carolina shrimp and scallops were outstanding and could have been served with just about anything. The udon cook in no time at all and you can add whatever vegetables you prefer. The ginger and jalapeno added a good bit of heat and I really like adding the bell peppers in at the last minute. They stay nice and crunchy and backed the heat down some. Enjoy!

 

INGREDIENTS

  • 6-10 21-25 shrimp (local if you can)
  • 4-6 large scallops (again, local if you can)
  • Wholewheat udon noodles
  • Mushrooms, sliced (I used an assorted mix)
  • Bell peppers, sliced
  • Jalapeno, minced (remove steam and seeds if you don’t like heat)
  • Garlic, minced
  • Onion, sliced thin
  • 1 inch ginger, peeled and minced
  • Dale’s steak seasoning (You can use soy sauce)
  • Fish sauce
  • Hoisin
  • Siracha
  • Honey
  • Cilantro
  • Canola oil
  • Sesame oil
DIRECTIONS

  1. In a large pot, bring water to a boil and add udon noodles. Follow instructions on package but remove just before recommended. Drain in a colander and set aside.
  2. In a small bowl, combine Dale’s, fish sauce, hoisin, siracha, honey and whisk to combine. Just add amount to your own tastes. I also added some minced cilantro here.
  3. Meanwhile, heat a medium non-stick pan over medium heat. Add a tablespoon of oil. Season the shrimp lightly and cook until almost done. Do not over cook. Whipe out the pan and heat over medium high heat. Sear the scallops on both sides and set aside.
  4. In the same pot over medium heat just add enough canola to coat the bottom then add a teaspoon of sesame oil. When the oil is warm and fragrant add onion, garlic, jalapeno and the ginger. Cook until onions are softened and add the mushrooms. Cook until the mushrooms are just starting to soften. Add the udon noodles, the bell peppers, the shrimp and scallops and the sauce from step two, toss to combine. Cook for just a few minutes to combine the flavors. I added more cilantro on top at serving.
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Local SC Shrimp and Scallops with Udon Noodles

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