Sea Scallops Over Bay Scallops.

First sear the Scallops, then add them to a Sauce made of Rice Wine Vinegar, Soy Sauce, Sesame Oil, Sugar, Red Pepper Flakes, Garlic, Scallions, and Cornstarch — Stir in cooked Udon (or other) Noodles.  It’s super easy, fast and flavorful — Tastes like you’re at a good Chinese Food Restaurant.  Only Sea Scallops for me every time — No Bay Scallops, thank you. 

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  1. June 9th, 2008 at 13:52 | #1

    Wow, your photos are to die for. This dish led me to recall a dead-on similar dish, at an old haunt, at Hunan 5th Ave., in New York City.

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