Scallops have a delicate flavor and texture yet when they are grilled they become rich and meaty. I especially love to incorporate large sea scallops in my recipes because they seem to hold their flavor better than the smaller bay scallops do. In this recipe, I chose to cook the scallops separately so they develop a nice crust on the grill. However you could cook them at the same time as the veggies if you wish. Just add them half way through the cooking time so they don’t overcook and become rubbery.

• Ingredients
• 2 pounds large sea scallops
• 2 cups red and orange peppers, chopped
• 2 cups mushrooms, chopped
• 2 cups broccoli, chopped
• 1 400 ml can of baby corn, drained
• 1 250 gram package of rice noodles
• 1/4 cup sesame seeds
• Honey Ginger Sauce:
• 1 cup soy sauce
• 1/2 cup honey
• 1/4 cup ginger, minced
• 1 teaspoon red chili flakes

Directions:

Combine all ingredients together for the sauce and set aside. Place a large pot of water on the stove over med-high heat and bring to a boil. Add the rice noodles and cook for 2-3 minutes until al dente. Drain and rinse with cold water. Set aside. Meanwhile, heat the oil in a large pan or wok and saute the peppers and mushrooms for 5 minutes. Add the baby corn and broccoli and cook for an additional 5 minutes. While the veggies are finishing up, heat your grill to med-high and place the scallops on, turning after 2 minutes. They should be opaque in the center and have a nice crust on the outside. Finish with a glaze of the honey ginger sauce on each one. When the veggies are done, add the noodles and the remaining sauce to the pan and stir until everything is heated thoroughly. Plate the veggie/noodle mixture onto your plate and top with grilled scallops. Finish with a sprinkle of sesame seeds.