Bay Scallop Ramen

Sweet bay scallops gently poached in a buttery ramen broth, served with scallions and daikon.

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

1. 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.
2. Pat the scallops very dry and season lightly with kosher salt and black pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add drained noodles to the pan, tossing well to coat in the sauce and heat through, about 1 minute.
8. Divide noodles and sauce among bowls. Top with seared scallops and garnish with remaining scallion greens, parsley, and any desired toppings.