Pan-Seared Scallops with a Ginger and Garlic Rice Noodle Salad

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Savor the Sear: Pan-Seared Scallops

Pan-seared scallops meet their perfect match in this vibrant rice noodle salad.

With a golden crust on the outside and tender center inside, the scallops bring elegant simplicity to the plate. Paired with a refreshing tangle of rice noodles tossed in a bright, aromatic dressing of ginger, lime, and fresh herbs, this dish is light yet satisfying—perfect for a weeknight dinner that feels like a restaurant-worthy treat. Whether you’re looking to impress guests or elevate your own table, this recipe delivers bold flavor with minimal fuss.

And it has been my youngest daughter’s birthday meal of choice for years.

How Do You Celebrate Birthdays?

As the Beatles sang back in the 60s:  You, say it’s your birthday”!

Well, happy birthday to you!

The celebration of another year of life is noted in many different ways around the world.

Unique Birthday Celebrations Around The World

Here in the US, we usually sing “Happy Birthday” and watch the birthday girl or boy blow out the candles on a cake.

In Mexico, blindfolded party guests swing at a pinata until it breaks and spills its sweet treats.

Also, believe it or not, Jamaicans douse the birthday boy or girl with flour!

However, Ireland takes the cake for celebrations.  They turn the birthday child upside down and bump their head on the floor, once for every year plus one for good luck.  Hopefully that good luck helps them survive that tradition next year!

How do you celebrate birthdays in your home?

Pan-Seared Scallops Is a Birthday Tradition In My Home

So, in my home, it’s typically celebrated around a meal, not a birthday cake.

And this is Hannah’s favorite birthday celebration meal.

This dish is a celebration of contrast: warm meets cool, rich meets bright, and simple technique meets bold flavor. The cool rice noodle salad provides the perfect complement to the just out-of-the-oven hot scallops.  The ginger-garlic dressing includes a bit of tart from the rice vinegar balanced by just a tad of sweet from sugar. And I serve it with a simple side of sautéed green beans that have been dressed with a bit of garlic chili sauce.

It’s as beautiful as it is scrumptious.

Make Pan-Seared Scallops A Part of Your Birthday Celebration

Make sharing a meal a part of your birthday celebrations. This recipe proves that delicious doesn’t have to be complicated. Plate it up, pour a crisp white wine, and savor the balance of elegance and ease.

Whatever you choose to prepare and serve, your tradition of sharing a meal around the home table will stand the test of time.

For these, indeed, are the savory moments and memories of our lives.

Pan-Seared Sea Scallops with a Ginger and Garlic Rice Noodle Salad

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5 from 1 review

• Yield: Serves 4

Ingredients

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• 12 sea scallops, 3 per person
• 8 oz. dry rice noodles
• 1 cup carrot, shredded
• 1/2 cup red onion, thinly sliced
• 1/3 cup rice vinegar
• 1/4 cup olive oil
• 2 1/2 teaspoons ginger, minced
• 2 teaspoons garlic, minced
• 2 teaspoon hot sesame oil
• 1/2 teaspoon sugar
• pinch kosher salt
• kosher salt
• freshly ground pepper

Garnish

• cilantro, chopped

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Instructions

1. Heat oven to 425℉.
2. Remove scallops from their packaging, pat dry. Set them aside to let them come to room temperature while preparing the noodle salad.
3. Prepare the rice noodles according to the package directions.
4. Place the shredded carrots and sliced red onions in a large bowl; set aside.
5. In another medium bowl, whisk together the rice vinegar, 1/2 cup olive oil, ginger, garlic, hot sesame oil, sugar, and kosher salt. Set aside.
6. Season scallops on both sides with kosher salt and pepper.
7. Heat a cast iron skillet (or other heavy-bottomed, oven-proof skillet) over high heat. When skillet is hot, add just enough oil to cover the bottom of the skillet; give it a swirl to ensure even coating.
8. Add seasoned scallops to the skillet and sear on one side until nicely browned, about 1-2 minutes (depending on how hot your skillet is).
9. Turn scallops over; turn off the burner.
10. Place skillet in the oven and finish cooking, 1-3 minutes, or until scallops feel firm to the touch. (They will cook fast!)
11. To assemble, add the cooked rice noodles to the carrots and red onion. Pour the dressing mixture over the top and toss.
12. To serve, place a portion of the rice noodle mixture on each plate.
13. Top each plate of rice noodles with three scallops.
14. Garnish with chopped cilantro.

Nutrition

• Serving Size: 1 plate
• Calories: 231
• Sugar: 3 g
• Sodium: 998 mg
• Fat: 16.9 g
• Saturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 9.5 g
• Fiber: 1.5 g
• Protein: 11.6 g
• Cholesterol: 21.6 mg