Shells with rice noodles

Delicious scallops with rice noodle recipe

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 2-3

Welcome to our kitchen! Today, I'll take you step by step on a culinary adventure, where we'll delight ourselves with a wonderful preparation of scallops with rice noodles. This recipe plays an important role in the culinary traditions of many cultures, bringing together fresh ingredients and the vibrant flavors of the sea. Whether you're just starting out in the art of cooking or a master of meat and fish, this recipe will easily adapt to your culinary style.

Ingredients needed:

- 300g frozen precooked precooked clams
- 150g rice noodles
- 1 red kapia pepper
- 2 chili peppers (green)
- 3 green onions
- 3 cloves garlic
- 8 large olives, pitted
- 2 tablespoons olive oil
- Soy sauce (to taste)
- Worcestershire sauce (to taste)

Preparation:

1. Rice noodle preparation: Start by boiling the rice noodles according to package directions. It's important not to overcook it, as it will also cook a bit in the pan. Once it's done, drain the noodles in a sieve and make sure they are well drained.

2. Cooking the noodles: In a large frying pan, heat a tablespoon of olive oil over medium heat. Add the noodles and cook for 2-3 minutes, stirring gently to avoid sticking. Once light golden brown, cover the pan and keep the noodles warm.

3. Preparing the scallops: Allow the scallops to thaw, then rinse them well with cold water and drain. This step is essential to ensure the scallops are clean and ready to cook.

4. Chopping ingredients: Peel the garlic and mince finely. Wash the green onion and cut into rounds, and cut the red kapia and chili peppers (green) into thin, julienne strips. Don't forget to slice the olives.

5. Cooking the vegetables: In the same skillet, add the remaining olive oil and heat over medium heat. Add the green onions, kapia peppers and garlic, letting them soften for 3-4 minutes. These ingredients will provide a flavorful base for the scallops.

6. Adding the scallops: Once the vegetables have softened, add the scallops and sliced olives. Mix well and cook everything together for 5 minutes. If you like, you can add the soy and Worcestershire sauces now, adjusting the amount to your preference for a more intense flavor.

7. Serving: Serve the scallops immediately, placing them on a bed of warm noodles. You can garnish with a few green onion rings for added color and freshness.

Helpful tips:

- Calories and nutritional benefits: This recipe is not only delicious, it's also healthy. Clams are rich in protein, essential vitamins and minerals such as vitamin B12 and selenium. One serving of scallops with rice noodles has about 350-400 calories, depending on the amount of oil used.

- Variations: You can experiment with different types of vegetables, such as carrots or zucchini, adding a touch of color and nutrients. Also, if you prefer a spicier taste, add more chili peppers or even a few drops of chili sauce.

- Frequently asked questions:
- *Can I use fresh scallops instead of frozen?* Absolutely! Make sure they are fresh and have been properly cleaned.
- *What other garnishes can I use?* This recipe goes great with coleslaw or grilled vegetables.
- A dry white wine or lager will go perfectly with these scallops, accentuating the marine flavors of the dish.

I end on a personal note: this scallops with rice noodles recipe reminds me of evenings spent with friends, enjoying delicious dishes and sharing stories. I hope it brings you the same joy! Remember to experiment and add your own accents to make this recipe truly personal. Enjoy!