Pan-Seared Scallops with Noodles

pan-seared scallops with mushroom noodles and teriyaki sauce

The most delicious and flavorful pan-seared scallops recipe! These scallops are pan-seared and then served with a homemade teriyaki sauce and flavor-pack veggie and mushroom noodles! And for some extra unique flavor, I drizzle the dish with aromatic basil oil! I love the combination of incredible flavors in this dish! The sweet, seared scallops are a great compliment to the savory veggie noodles. The basil oil adds another unexpected flavor profile! One of best seafood recipes!

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pan-seared scallops with basil oil and teriyaki sauce

How to Make the Seared Scallops

Sea scallops are one of my favorite seafood proteins! They are very tender, soft and the meat has a sweet and delicate flavor. Making scallops is very easy but you must be careful when cooking them so you don’t overcook them!

  1. First, remove the scallops from the refrigerator and pat them completely dry with paper towels. If you notice any pieces of abductor muscle still left attached, make sure to get rid of it! It will be extra tough and chewy once cooked. The scallop should be round and smooth.
  2. Season the scallops with salt and pepper and preheat a large, non-stick frying pan with a few tablespoons of high-temperature cooking oil. Make sure the oil is hot before adding the scallops!
  3. Place them around the edge of the pan in a circle for the most even cooking. Sear them for 2 to 4 minutes, until golden brown. Larger scallops will take longer to cook; make sure to adjust your cooking time accordingly. Serve the pan-seared scallops right away with the noodles and sauce.

Check out one of my newest recipes, ‘Lemon Caper Scallops’ and watch my video recipe to see how I prepare the scallops!

pepper and mushroom noodles for seafood recipe

Making Mushroom Teriyaki Noodles

I love to enjoy these scallops with my homemade teriyaki sauce and the most delicious mushroom noodles! These are so easy to make, too! First, prepare the ginger garlic teriyaki sauce and have that ready to go for seasoning the noodles. Next, saute the sliced peppers and set those aside. Saute the mushrooms next but do this step in batches! The mushrooms need to be golden and crispy; avoid over-crowding your frying pan for best results! Toss the noodles with the sauce, peppers, mushrooms and serve with the pan-seared scallops!

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Pan-Seared Scallops with mushroom noodles

Pan-Seared Scallops with Noodles

30 mins prep + 20 mins cook
4 servings
Easy and delicious pan-seared sea scallops with mushroom and veggie teriyaki noodles!

Ingredients 

  • 12 large, fresh scallops
  • salt and black pepper

For Teriyaki Sauce:

  • 1/4 cup tamari or soy sauce
  • 1/4 cup water
  • 1/2 teaspoon fish sauce
  • 1 teaspoon sesame seed oil
  • 1/2 teaspoon chili oil
  • 2 tablespoons brown sugar
  • 2 tablespoons finely minced fresh ginger
  • 3 large garlic cloves, finely minced

For Mushroom Noodles:

  • 1/2 pound thin spaghetti
  • 1 small red bell pepper, sliced
  • 1 small onion, sliced
  • salt to taste
  • 2 cups Japanese maitake mushrooms, or oyster mushrooms
  • 2 cups shimeji mushrooms (or white mushrooms_
  • 2 tablespoons brown sugar
  • 2 green scallions, diced
  • 3 tablespoons fresh chopped cilantro

For Basil Oil (optional):

  • 1 cup avocado or olive oil
  • 1 large bunch, about 30 leaves, fresh basil

Instructions

  • First, prepare the ginger-garlic sauce. Place all ingredients needed into a small saucepan. Cook over medium heat, whisking occasionally. Bring to a simmer and continue cooking for about 10 to 12 minutes until the sauce is thickened. Cover the sauce and set aside.
  • Next, prepare the noodles. Cook the pasta in a large pot of salted water until al dente. Drain, cover and keep warm. Preheat a large sauté pan over medium/high heat and add a splash of avocado oil. Add the sliced peppers and onion. Season lightly with salt, 1 tablespoon of sugar and sauté until golden brown. Remove from pan and place into a large bowl.
  • Into the same pan, add half of the mushrooms and a few tablespoons of the prepared ginger garlic sauce. Season lightly with salt, ½ tablespoon of sugar and sauté over medium-high heat until golden brown, about 6 to 8 minutes. Transfer these mushrooms into the same bowl as the peppers and repeat the process with remaining mushrooms. Cooking the mushrooms in portions prevents them from being braised in their own juices.
  • Next, add the prepared noodles to heated sauté pan and fry the noodles over high heat for just a few minutes, tossing frequently. Add the mushrooms and peppers back into the pan. Toss with the diced green onion and cilantro to combine, cover and keep warm.
  • Now, prepare the scallops. Remove the scallops from refrigerator and pat them completely dry with paper towels. Season the scallops lightly with salt and ground black pepper. Heat a new sauté pan over medium/high heat and add a tablespoon of avocado oil. Add scallops into hot pan, placing them around the edges in a circle for even cooking. Sear the scallops approximately 3 to 4 minutes on each side, until nicely browned.
  • To assemble dish, place the mushroom noodles on one side of a plate and carefully arrange 3 to 4 scallops to the side. Spoon the prepared sauce over the scallops and noodles and add the a few drops of the optional basil oil, if desired.
  • For Optional Basil Oil: This is optional but it adds great flavor to any dish. Pour the oil into a small saucepan and heat over medium heat and cook until the oil reaches 250F. Add the basil leaves and cook for 1 more minute. Transfer the mixture into blender and pulse for 2 minutes until smooth. Strain the oil through sieve to remove any larger pieces. Pour prepared oil into dispenser bottle. This oil can be stored and used for other dishes, too.

Nutrition

Calories: 838kcal | Carbohydrates: 65g | Protein: 18g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1651mg | Potassium: 717mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1039IU | Vitamin C: 42mg | Calcium: 47mg | Iron: 3mg