Chef Cristian’s Kelapo Seared Scallops

Chef Cristian's Asian Seared Scallops

If you’re in the mood for something exotic, this recipe should do it! Most of the ingredients in this recipe can be found at your local Asian grocery store. You can find many variations of these starch based noodles which tend to be somewhat translucent, thus you may have heard of them referred to as “glass noodles” or “bean thread noodles” in other healthy recipes or at your favorite Asian restaurant. They are quite versatile in that they can be served hot or cold. This recipe used potato glass noodles.

Fresh, large sea scallops were used for this recipe, but you can substitute just as well with large Tiger Shrimp. They were seared on a hot skillet using Kelapo virgin coconut oil which is a great oil for searing as it heats up to the right temperature and leaves you with a bonus of your kitchen smelling wonderfully coco-nutty.

Yields: 2 appetizer servings.

– 1 cup of “glass noodles” cooked.
– 6 large sea scallops
– Soy sauce
– Toasted sesame oil
– peanut oil
– black sesame seeds
– ½ cup of chopped scallions
– 1 tbsp of minced ginger
– 1 tbsp of Kelapo virgin coconut oil
– Hot chili paste (optional)
– Sugar


1. First, mix the scallion and ginger sauce by combining ½ cup of chopped scallions, with the ginger, a pinch of salt and just enough peanut oil to cover the mixture. Set aside.

2. Prepare the noodles as per package instructions, drain, transfer to a bowl and season with soy sauce to taste (about 3 tbsp), ½ tsp of toasted sesame oil and a pinch of sugar to taste. Mix well and put ½ a cup of the noodles on each appetizer plate.

3. Sear the scallops on a hot skillet with 1 tbsp of Kelapo virgin coconut oil in it. I seared each side of the scallops for 2-3 minutes until a nice browning had occurred on both sides. Put the scallops on top of the noodles, top with chopped scallions and sprinkle with black sesame seeds as a garnish. Serve with the ginger scallion sauce on the side. You can dip the scallops on the ginger scallion sauce or drizzle it over the dish, it’s up to you.  You can also serve chili paste (Srirachia) on the side as an option.

For the garnish: Use your imagination! For this recipe I used wild edible plants to garnish the plate.


Chef Cristian Feher, Tampa Bay Chef Services

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