| This salad dish must be grilled in several stages and | | | | rice, and cook until one side turns slightly yellowish |
| then put together just before serving, but the | | | | brown. Then use you fish tong or slice to turn it over |
| outcome is definitely worth the extra effort. You can | | | | and keep grilling until that side gets puffed up as well. |
| either use charcoal grill smoker or electric tabletop | | | | After that replace the noodle from fry pan and drain |
| cookers to prepare seared scallop and asparagus | | | | it on paper towel. Keep frying the same way until |
| salad with this recipe. With charcoal you'll have to | | | | you finish with the rest of noodle bundles. |
| prepare the fire, but scallops get infused with smoky | | | | You can actually cook this rice vermicelli in advance |
| flavor that make all the difference. | | | | and keep them all in sealed vacuumed bag in |
| Here are the ingredients you will need (based on 2-3 | | | | refrigerator and just load them out when you start |
| servings): | | | | grilling or smoking. |
| 12-24 fresh scallops | | | | Now let's get back to our bowl of salad that was |
| 1 table spoon sweet chili sauce | | | | waiting to be cooked. Replace them into large |
| 1 table spoon Kikkoman soy sauce | | | | ceramic bowl or plastic bag. Then you can either |
| 1 tablespoon sesame oil | | | | preheat then in barbecue grill or just electric hotplate. |
| 50-75g of rice noodles (vermicelli)canola oil for frying | | | | Cut down the ends of asparagus then put it into |
| 2-3 cups mixed salad vegetables | | | | plastic bag with second measure of oil and toss it |
| (eg. melon, sliced cucumber, capsicum and others) | | | | gently to coat. |
| 1 bunch of asparagus (200g) | | | | Next, take the asparagus from the bag and cook in |
| 1 tablespoon canola oilabout 1/4 cup of chopped | | | | charcoal grill for about 3-4 minutes while turning the |
| coriander | | | | sides occasionally to keep the spears tender. Then |
| Dressings | | | | remove them from the grill and cut into smaller |
| 2 tbsp each sweet chili sauce, fish sauce and lemon | | | | pieces (around 2 inches long). While the asparagus |
| juice | | | | cooks, pour the scallops and marinade we prepared |
| 1 tbsp oyster sauce | | | | into the hotplate of charcoal grill (use non-stick type |
| 2 tbsp sesame oil | | | | if possible). Keep cooking this mix for about 1-2 |
| 1 tbsp grated fresh ginger | | | | minutes and then turn the side to cook for the same |
| 1 clove garlic chopped minced | | | | amount of time.(note: if you smoke it, it will take |
| 4 tbsp water | | | | about 10 times longer). |
| Let's start cooking and mixing our salad. Mix the | | | | You are almost done. Now pour the dressing over |
| scallops with the first measure of soy sauce, sesame | | | | the vegetable salad and toss to combine them |
| oil and chili and put it aside while you prepare other | | | | together. Arrange the salad on individual plates or |
| things. | | | | large serving plates and pout the noodle on top of it. |
| To create the dressing, simply measure all the | | | | Then you can pile the rest of scallop and asparagus |
| ingredients into medium size screw top jar or blender | | | | over the top. |
| mixer, and shake thoroughly until everything resolves | | | | You can also drizzle over extra dressing for more |
| together. | | | | flavor and taste and eat immediately. If you have |
| Now separate the vermicelli rice into two to three | | | | any dressings left, you can always keep it in the |
| bundles. Then heat about 1 inch of canola oil in a pan | | | | fridge for chicken or fish next time, as it preserves |
| or wok noodle. Next, slowly drop in one bundle of | | | | reasonably well. |