Scallops with Asian Noodle Salad

Ingredients

• 1 cup bean sprouts 
• 4 ounces vermicelli (cellophane noodles)
• 2 tablespoons carrots shredded finely
• 1 teaspoon sriracha 
• 1 cup cucumber peeled seeded
• 0.3 cup basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 1 large garlic clove chopped
• 1 tablespoon lemon grass finely chopped
• 2 tablespoons juice of lime fresh
• 0.3 cup roasted peanuts salted chopped
• 1 pound scallops 
• 1 teaspoon serrano chiles minced
• 2  shallots thinly sliced
• 1.3 cups snow peas thinly sliced
• 0.5 teaspoon sugar 
• 0.3 cup thai fish sauce (nam pla)
• 2 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Pull noodles apart; place in large bowl.
2. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour.
3. Drain; return to same bowl.
4. Cut noodles in half (or in thirds if very long).
5. Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend.
6. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture.
7. Let stand 15 minutes, tossing occasionally.
8. Sprinkle scallops with sugar, salt, and pepper.
9. Heat oil in large skillet over medium-high heat.
10. Add shallots, lemongrass, and garlic; stir 1 minute.
11. Add scallops; sauté until just opaque in center, about 3 minutes.
12. Divide salad among 4 plates; top with scallops and serve.
13. * Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.