Scallops with noodles and watercress


  • 200 g (7 oz) dried thin egg noodles
  • 300 g (10 oz) scallops, roe removed, thickly sliced
  • 1 clove garlic, crushed
  • finely grated zest of 1 lemon
  • 1 teaspoon English mustard
  • 4 sprigs fresh tarragon
  • ¼ cup (60 ml) olive oil
  • 600 g (1¼ lb) mixed frozen stir–fry vegetables
  • 4 cups (140 g) watercress


  1. Soak the noodles in boiling water following the packet instructions.
  2. Drain well and set aside.
  3. Put the scallops into a large bowl with the garlic, lemon zest, mustard, tarragon and 2 tablespoons of the olive oil, tossing well to coat.
  4. Set aside.
  5. Heat the remaining oil in a wok or large frying pan over high heat and stir–fry the vegetables for 5 minutes, or until just tender.
  6. Add to the noodles and toss to combine.
  7. Divide among serving plates and arrange some of the watercress on the side.
  8. Add the scallops and all of the marinade to the wok and cook for 2–3 minutes, turning the scallops once, until opaque.
  9. Divide the scallops among the serving plates, reserving any leftover marinade in the pan.
  10. Add ⅓ cup (80 ml) boiling water to the wok and bring to the boil, stirring to lift any residue from the base.
  11. Cook for about 1 minute, or until reduced slightly, then spoon over the watercress and scallops and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 20 minutes


Source: Low Fat No Fat Asian Cooking
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