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

Pan-seared scallops with ginger and garlic rice noodle salad.


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.

Pan-Seared Sea Scallops with a Ginger and Garlic Rice Noodle Salad has become the birthday tradition for my youngest daughter, Hannah.

This recipe is super simple and super tasty.

Pan-seared scallops are laid atop a bed of rice noodles with a ginger and garlic dressing.

It’s a balanced contrast.

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 it’s beautiful.

I serve it with a side of simple sautéed or roasted green beans that have been dressed with a bit of garlic chili sauce.

So, give my scallop recipe a try!


Make Sharing A Meal A Part of Your Birthday Celebration

And make sharing a meal a part of your birthday celebrations. It doesn’t take much time to put a delicious meal on the table.  Because food doesn’t have to be complicated or difficult to be flavorful and satisfying.

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

5 from 1 review

  • Yield: Serves 4


  • 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


  • cilantro, chopped


  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.


  • 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
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