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Seared Scallop with Rice Noodles in Garlic Sauce


  • 340 grams of scallops 10-12 pieces
  • 1/3 tsp of salt
  • 1/3 tsp of black pepper
  • 150 grams of dried rice vermicelli noodles
  • 1 tbsp of cooking oil
  • 3 tbsp of butter
  • 1/4 cup of finely diced garlic
  • 2-3 pieces of Thai bird eye chilies finely diced, optional
  • 1 tbsp of fish sauce
  • 1 tbsp of oyster sauce
  • 1/4 cup of water
  • 2-3 tbsp of diced cilantro
  • 1/2 tbsp of XO sauce


  • Marinade the scallops with salt and pepper. Set it aside.
  • Bring a pot of water and boil the rice noodles for 2-5 minutes depending on the thickness. Do not cook it all the way through because we will cook it further later.┬áRemove the noodles from the water and set them aside.
  • Turn the heat to high and heat a frying pan until smoking hot. Add oil, and swirl it around so it covers the bottom. Sear the scallops on high heat for 2 minutes on each side or until golden brown. My scallop was the jumbo size, you may need to adjust the searing time based on the size of your scallop.
  • Turn off the heat. Remove the scallops from the pan.
  • Let the pan cool for a minute then add 3 tbsp of butter along with 1/2 of the diced garlic. Stir over medium-low heat for a few minutes or until the garlic is lightly golden.
  • Quickly add the rest of the diced garlic and the diced Thai bird eye chilies. Give it a quick stir.
  • Add the cooked rice noodles along with 1/4 cup of water.┬áSeason it with 1 tbsp of fish sauce, 1 tbsp of oyster sauce. Use a pair of tongs to fluff the noodles for a couple of minutes or until the noodles are fully cooked through.
  • Turn off the heat. Add diced cilantro and mix well.
  • Serve the seared scallops on top of the noodles. Optionally, garnish the scallops with a touch of XO sauce.