Red Wine Vinegar-Glazed Scallops with Yellow Bell Pepper

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.