“I got this recipe from the seafood counter. I haven't tried it yet.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces uncooked vermicelli
  • 12 lb bay scallop
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup Thai sweet chili sauce, divided
  • 1 cup shredded carrot
  • 1 cup bean sprouts
  • 14 cup chopped dry roasted salted peanut
  • 2 tablespoons chopped fresh basil

Directions

  1. Preheat grill to medium high heat.
  2. Cook pasta according to package directions; drain.
  3. Lightly coat pasta with cooking spray to avoid sticking.
  4. Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
  5. Lightly coat scallops with nonstick cooking spray.
  6. Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
  7. Place hot pasta on a serving platter.
  8. Top with scallops.
  9. Sprinkle evenly with carrots bean sprout peanuts and basil.
  10. Serve with remaining chili sauce.

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