Stir Fried Baby Scallop Vermicelli

My wonderful husband got me an amazing cook book for Christmas, and I'm just now getting around to reading through it... Such a bad wife haha.  I am not big into reading cook books, or recipes because I like coming up with my own, and using what I have on hand.  It always seems like when I find a recipe I want to try there are like 20 billion different things that I have to buy for that one recipe, and I just do not work that way.  Anyways I was reading through, Christine Ha's "Recipes from My Home Kitchen" I came across a scallop recipe that sounded amazing, but reading through it there were several ingredients that I did not have on hand, and honestly I couldn't see myself buying for other recipes for the week.  I sat around thinking about it for a long time, and finally came up with a way that I could use inspiration from that recipe, and it just so happened, while looking through my weekly ads, that baby scallops were on sale!  The only other ingredient to make the main dish that I did not have on hand was vermicelli, which I thought, that cant really cost that much right? It's only rice noodles! And for 4 servings I found it for only $2.  NOT BAD!

Ok ok ok, I know enough babbling, let us get to the recipe.  So here you are, inspired from Christine Ha's cook book, Stir Fried Baby Scallop Vermicelli.

1 lb baby scollops (if frozen thaw out)
1 package vermicelli
1 large carrot (jullianed)
2 green onions (diced)
2 T chicken broth
3 T fish sauce
3 T soy sauce
1 T brown sugar
1 T lime juice
1/4 onion (diced)
2 cloves garlic
1 T fresh grated ginger
3 T canola oil
1/2 t chili flakes

For the Vermicelli
Fill a bowl with cool water and soak noodles for 30 minutes. Bring a large bot of salted water to a full boil.  Drain noodles and place in boiling water for only about 10-15 seconds.  Take out noodles and place in an ice bath and let them cool down completely.

For the Sauce
Mix fish sauce, soy sauce, chicken broth, brown sugar, and lime juice all together until sugar is dissolved.  Set aside.

Heat 1 T oil in large skillet.  Cook down onion, garlic, and ginger all together until onion is translucent, about 2 minutes. Add carrot and green onion and cook for about 3 minutes.  Add sauce to pan and let simmer on low for 5 minutes.

Salt and pepper baby scallops, and in a separate pan heat 2 T oil and chili flakes.  Add baby scallops and cook for 3 minutes ( this is all the time needed for these, other wise they will end up rubbery and gross). Drain grease and let set.

Add the Vermicelli to the pan with the sauce and toss together to incorporate the sauce throughout the noodles.

Place down the noodles and carrots on the plate and top with scallops.  Add some cilantro on top for color and a pop of flavor.

And don't forget the most important step....ENJOY!!!

This recipe make about 4 servings, so my husband and I were able to enjoy this for left over as well the next day.  It headed up really nice in the microwave on high for 1 1/2 minutes!

And for Christine's cook book please go here to buy it, it really truly is an amazing book!!!

http://amzn.com/1623360943

I also got the wontons from a fellow blogger here: http://triedandtasty.com/2010/08/baked-cream-cheese-wontons/