It's essentially spring. Time for me to crawl out of my Seamless-ordering shell and start cooking again. Let's start small - with things that take little time and less effort.
Scallops are one of the easiest things to cook. A little wham-bam-thank-you-ma'am on either side (about a minute and a half) and you've got perfectly seared, cooked scallops ready to go. I like to gently dust either side in a spice rub (here I've used vadavan), in order to punch up the flavor.
The key to getting a good scallop is to have smoking hot oil in a smoking hot pan. Never use a nonstick pan, as the surface will invariably get scratched and cause the protein to, irony of all ironies, stick. A good metal saute pan, though, if heated appropriately, will always get a smooth surface.
This dinner is one of those impossibly light dishes that remind you of warmer climes with tropical weather and music you can drift away on. The scallop's light flavor is bolstered by the strong garlic and herbals of the chimichurri, brightened by the mango, and crunch is added with the rice noodles. A perfect light dinner or appetizer.
3 sea scallops
2 tsbp vadavan (or curry powder)
1 bunch parsley
1 bunch mint
1 bunch cilantro
3 large garlic cloves
1/4 cup extra virgin olive oil
1/2 mango, diced
1/4 cup rice noodles
1/2 cup canola oil
salt and pepper
Combine parsley, mint, cilantro, garlic, pinch of salt, and extra virgin olive oil in food processor. Blend until well minced. Spoon in three scoops onto plate.
Heat a saute pan over high heat. Add oil and wait until smoking. Dust either side of scallops with vadavan mixture. Place in pan and cook 1 1/2 to 2 minutes on either side. Set onto chimichurri scoops on plate. Top with chimichurri mixture, diced mango.
Heat oil in saucepan over high heat. Add rice noodles and fry until puffy and crispy. Top scallops. Serve.