Bay Scallop Ramen
So this is Bay Scallop Ramen. Tiny scallops, sweet as hell, swimming around in noodles like they own the joint. You know that moment when you're at some fancy restaurant and they bring out a dish that costs more than your car payment, and you're sitting there wondering if you're supposed to Instagram it or just eat the damn thing? That's what this feels like, except you made it in your own kitchen and nobody's judging your table manners. These little bay scallops are like ocean candy. They sear up golden and buttery in about thirty seconds, which is perfect because patience isn't exactly my strong suit. The white wine and shallots do their sophisticated French thing while the ramen noodles keep it real, and somehow it all works together like a dinner party where the fancy guests actually get along with your weird college friends. You'll find yourself making those embarrassing slurping sounds, but honestly, when something tastes this unexpectedly elegant, who gives a damn about etiquette?
Scallops curl in broth, sweetness like pearls dissolving, sea in softest hush
Let Me Tell You...
I discovered bay scallops during a weekend trip to Cape Cod, where this weathered fisherman at the dock was selling them straight off his boat for prices that made my city-dwelling brain short-circuit.
They were so tiny and perfect, like little pearls that had decided to become edible, and he showed me how to cook them in this ancient cast iron pan with nothing but butter and salt. That first bite was a revelation: sweet, briny, and tender in a way that made me understand why people write poetry about the ocean.
Back home, I kept thinking about those scallops and how they'd tasted like concentrated ocean essence.
The problem was, bay scallops are expensive as hell in the city, so I needed to make them count.
Ramen seemed like the perfect canvas, something substantial enough to make a few ounces of scallops feel like a real meal, but simple enough not to compete with their delicate sweetness.
The white wine and shallots add this elegant French touch that makes the whole bowl feel sophisticated, while the ramen noodles keep it approachable and satisfying.
The magic happens when you sear those scallops just right: golden brown on the outside, still tender and slightly translucent in the center.
They cook so fast it's almost scary; blink and you've turned ocean candy into expensive rubber.
But when you get it right, when they're sitting on top of those wine-scented noodles like little golden coins, every spoonful tastes like you're eating at some coastal bistro where the chef actually knows what they're doing.
The lemon zest brightens everything up, making the whole bowl taste like summer by the sea.
Now this has become my go-to dish for when I want to feel fancy without actually being fancy.
There's something deeply satisfying about creating restaurant-quality food in your own kitchen, about proving to yourself that you can handle ingredients that cost more per pound than most people's hourly wage.
Every time I make this, I think about that fisherman and his ancient pan, and how the best meals often come from the simplest techniques applied to the finest ingredients.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 1 pound bay scallops, rinsed and patted dry
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 1/2 cup dry white wine
- 1/2 cup seafood or chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- Kosher salt, to taste
- 1/2 cup thinly sliced scallions (greens and whites separated)
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Preparation
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, then drain, rinse briefly under cool water, and set aside.
- Pat the scallops very dry and season lightly with kosher salt and black pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear for 1–2 minutes on each side until golden but just cooked through (work in batches if needed). Transfer scallops to a plate and tent with foil.
- Reduce heat to medium. Add the remaining tablespoon olive oil to the pan, then add sliced shallots. Sauté for 2–3 minutes until softened. Add garlic and red pepper flakes; cook 1 minute until fragrant.
- Pour in white wine, scraping up any browned bits from the pan. Simmer for 2–3 minutes to reduce by half. Add seafood or chicken stock, soy sauce, fish sauce, and lemon juice. Simmer for another 3–4 minutes to meld flavors.
- Stir in half the scallion greens, parsley, and lemon zest. Add remaining tablespoon butter and swirl until melted. Taste and adjust seasoning with salt and pepper if needed.
- Add drained noodles to the pan, tossing well to coat in the sauce and heat through, about 1 minute.
- Divide noodles and sauce among bowls. Top with seared scallops and garnish with remaining scallion greens, parsley, and any desired toppings.
Chef's Tips
- Remove scallops from heat while still slightly translucent in the center. They'll finish cooking from residual heat and stay tender.
- Reserve some scallop searing liquid to add back to the broth for concentrated seafood flavor that can't be replicated.
- Variation: Add a splash of cream and fresh tarragon in the final minute for a French-inspired bisque-style broth.
Serving Suggestion
Serve in warmed shallow bowls with mother-of-pearl spoons to complement the elegant coastal presentation.