Red Wine Vinegar-Glazed Scallops with Yellow Bell Pepper
- Asparagus1 bunch50 kcal
- Canola oil16 ml141 kcal
- Egg noodles142 g545 kcal
- Epazote1 bunch6 kcal
- Paneer57 g183 kcal
- Red wine vinegar179 ml34 kcal
- Scallops257 g177 kcal
- Sea salt7 g0 kcal
- Smoked salt6 g0 kcal
- Tomato3 piece65 kcal
- Yellow bell pepper3 piece97 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Thai-inspired comfort food: tender scallops paired with yellow bell pepper, tomato and asparagus and egg noodles, finished with epazote and a hit of smoked salt. 1. Pat the scallops dry and season with sea salt, smoked salt. 2. Heat canola oil in a heavy pan and braise the scallops until it develops a deep golden crust, about 22 minutes. 3. Add yellow bell pepper, tomato and asparagus to the pan and cook until just tender, stirring in epazote for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of red wine vinegar and a scattering of paneer before serving hot.