Sautéed Scallops with Asian Noodle Salad

• 8 ounces rice noodles
• 1 cup snow peas, cut in thin strips
• 1 cup bean sprouts
• ½ cup carrots, shredded
• ¾ cup cucumber, shredded
• 1 cup shitake mushrooms, sliced
• 1½ cups baby corn, canned and drained
• ¼ cup salted, roasted peanuts, roughly chopped
• ¼ cup fresh basil, chopped
• ¼ cup fresh mint, chopped
• ¼ cup fresh cilantro, chopped
• 2 scallions, sliced
• 1 pound large diver scallops, muscle removed
• 2 tablespoons vegetable oil

For the Dressing

• 1/3 cup water
• 1 teaspoon garlic-chili sauce
• ¼ cup Tamari
• 2 tablespoons lime juice, freshly squeezed
• 2 Serrano chilies, finely minced (cut back amount of chilies for less spice)
• 1 garlic clove
• 3 tablespoons sugar

1. Put noodles in a large bowl and pour boiling water over them. Make sure all noodles are soaking: move them around with a wooden spoon to be sure they’re all covered. Allow noodles to soak for 10 to 12 minutes, or until they are pliable. Drain; rinse under cold water to prevent from sticking.
2. Toss snow peas, bean sprouts, carrots, cucumber, mushrooms, baby corn, peanuts, herbs, and scallions into drained noodles.
3. In a mixing bowl, combine all ingredients for the dressing and whisk until well blended. Set aside.
4. Add vegetable oil to a sauté pan and heat to medium high. Once pan is hot, sear washed and dried scallops for about 2 to 3 minutes per side, or until scallops are opaque in center. Scallops should still be bouncy with some give, but not too firm. Remove scallops from sauté pan and remove excess oil on paper towel. Set aside.
5. Re-whisk dressing and pour half of mixture on top of noodles; toss to incorporate. Place scallops on top of noodles and serve with a side of dressing.