Scallop Pea Shoot Ramen
Scallops are the kind of seafood that makes you feel fancy just for eating them, even if you're standing at your kitchen counter in socks with holes in them. They're sweet, delicate, and when you sear them right, they get this golden crust that's basically the culinary equivalent of winning the lottery. Pea shoots are equally elegant in their own quiet way, tender and slightly sweet with that fresh, green flavor that tastes like spring decided to show up early. Putting them together in a light ramen broth is the kind of move that feels sophisticated without being pretentious, like you're treating yourself but not making a big deal about it. The noodles stay light, the broth is clean and clear, and the whole bowl feels like something you'd order at a restaurant where the menu doesn't have prices. Make this when you want to impress someone, or just when you want to remind yourself that you're capable of cooking something that doesn't come out of a box.
Gold crusts on white silk—pea shoots curl in gentle heat—spring whispers through broth.
Let Me Tell You...
The first time I tried to cook scallops, I ruined them so badly that I almost gave up on seafood entirely.
I'd bought them from one of those fancy grocery stores where everything costs twice as much and comes wrapped in paper that looks like it was designed by someone with an art degree.
The guy behind the counter told me to pat them dry and sear them in a hot pan, which sounded easy enough.
But I got nervous, flipped them too early, and ended up with these sad, pale discs that stuck to the pan and tasted like expensive disappointment.
I ate them anyway, because I'd spent too much money to throw them out, and swore I'd never buy scallops again.
Moisture is the enemy of a good sear.
A year later, I was at a dinner party where someone served perfectly seared scallops with pea shoots, and I was so mad at how good they were that I asked for the recipe out of spite.
The host laughed and said it was literally just scallops seared in a hot pan with butter, and pea shoots wilted in the same pan with garlic and lemon.
No tricks, no secret ingredients, just heat and timing.
I went home and tried it again, this time with more confidence and less panic.
I patted the scallops dry like my life depended on it, heated the pan until it was smoking, and laid them down without touching them for two full minutes.
Let them sit undisturbed for at least 2 minutes per side.
When I flipped them, the bottoms were golden and caramelized, and I felt like I'd unlocked some secret level of cooking I didn't know existed.
I finished them with a quick sear on the other side, then set them aside while I wilted the pea shoots in the same pan with a little garlic and butter.
The pea shoots turned bright green and tender in less than a minute, and the whole kitchen smelled like spring and butter and everything good in the world.
I had ramen noodles left over from another meal, so I cooked them up and made a quick broth with vegetable stock, a splash of sake, and a little soy sauce.
The leftover fond adds flavor.
I ladled the broth over the noodles, piled the pea shoots on top, and placed the scallops like they were the crown jewels of the bowl.
The first bite was delicate and sweet, with the scallops melting on my tongue and the pea shoots adding this fresh, green crunch that balanced everything out.
The broth was light enough not to overpower the scallops, and the noodles soaked up just enough flavor to tie it all together.
It was the kind of meal that made me feel like I'd redeemed myself from that first disastrous attempt, and also like I should probably cook scallops more often because they're not actually that hard once you stop being scared of them.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 12 large sea scallops (about 1 lb), side muscle removed
- 2 cups fresh pea shoots (or baby spinach if unavailable)
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons unsalted butter (divided)
- 2 tablespoons sake or dry white wine
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Salt and white pepper, to taste
- Lemon wedges, for serving
Preparation
- Pat the scallops completely dry with paper towels. This is crucial for getting a good sear. Season both sides with salt and white pepper.
- Heat the olive oil and 1 tablespoon butter in a large skillet over high heat until the butter is melted and the pan is very hot (almost smoking). Place the scallops in the pan, making sure not to crowd them. Sear for 2-3 minutes without moving them, until a golden-brown crust forms on the bottom.
- Flip the scallops and sear for another 2 minutes on the other side until golden and just cooked through (they should be slightly translucent in the center). Remove the scallops from the pan and set aside on a plate.
- In the same skillet, reduce heat to medium and add the remaining 1 tablespoon butter. Add the minced garlic and sauté for 30 seconds until fragrant. Add the pea shoots and toss for 1-2 minutes until wilted and bright green. Remove from heat and set aside.
- In a medium pot, combine the vegetable broth, sake, soy sauce, sesame oil, and lemon juice. Bring to a gentle simmer over medium heat and cook for 5 minutes. Taste and adjust seasoning with salt and white pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth over the noodles.
- Top each bowl with wilted pea shoots and arrange 6 seared scallops per bowl on top.
- Serve immediately with lemon wedges on the side for squeezing over the scallops.