Ginger Scallops With Rice Noodles

• 1 pound bay or sea scallops
• Juice of 1 lime
• 1 10-ounce package rice noodles
• Salt
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 to 2 tablespoons flour
• 4 tablespoons peanut or vegetable oil
• 1 clove garlic, green part removed, minced
• 2 tablespoons chopped fresh ginger
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh coriander leaves, chopped

1. Toss the scallops in the lime juice and set them aside.
2. If using large sea scallops, cut them in half.
3. Cook the noodles in boiling salted water for three minutes.
4. Drain and refresh them under cold running water.
5. Place them in a bowl with the sesame oil and the soy sauce.
6. Toss and set aside until you are ready to fry them.
7. Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
8. Heat two tablespoons peanut or vegetable oil in a large skillet.
9. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits.
10. Place the noodles in a heated bowl and keep warm.
11. Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet.
12. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides.
13. Season with salt and pepper.
14. Place the scallops on top of the noodles and sprinkle with coriander.
15. Correct seasoning and serve.

lime, rice noodles, salt, sesame oil, soy sauce, flour, peanut, clove garlic, fresh ginger, salt, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/811 (may not work)