Average: 5 (1 vote)
Serving Size
4 servings

For veggie noodles or “voodles”

2 large zucchini, washed and ends trimmed (or buy spiralized zucchini)

1 large carrot, washed and ends trimmed (or buy spiralized carrot)

1 cucumber, washed and ends trimmed (or buy spiralized cucumber)

½ cup red cabbage, thinly sliced

¼ cup cilantro, chopped

For Asian-style sauce

¼ cup reduced sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

2 garlic cloves, minced

1 to 2 teaspoons cornstarch

Red pepper flakes, kosher salt and black pepper, to taste

2 green onions, thinly sliced (optional)

Crushed peanuts or sesame seeds for garnish (optional)

For scallops

1 tablespoon sesame oil

1½ pounds large sea scallops (about 16 to 20)

  1. Pat scallops dry with a paper towel (this is important for the sear); salt and pepper both sides of each scallop, to taste.
  2. Spiralize zucchini, carrot and cucumber into “noodles” using spiral cutter or vegetable peeler. (Or, purchase already-spiralized veggies and skip this step.) Place spiralized veggies in a large bowl with thinly sliced red cabbage and cilantro; set aside. 
  3. In a small bowl, whisk together soy sauce and next six ingredients (through cornstarch). Add red pepper flakes, salt and pepper, to taste; whisk well. Set aside.
  4. Heat oil in a large skillet over medium-high heat. Add scallops in small groups, making sure to not overcrowd the pan, and cook 3 to 4 minutes, or until golden brown. Flip over and cook 3 to 4 more minutes, until second side is golden brown. Add 3 tablespoons sauce; turn down heat to a simmer and cook for about 2 more minutes, or until scallops are cooked through and opaque in color.
  5. Add scallops to vegetable noodles bowl and top with sauce; toss to combine until noodles and scallops are coated in sauce. Top with green onions and peanuts or sesame seeds, if desired.

Recommended Utensils

Spiralizer or vegetable peeler, large bowl, small mixing bowl, whisk, skillet, tongs.

Recipe and photo courtesy of National Fisheries Institute


Calories: 290
Total Fat: 9g
Saturated Fat: 1.5g
Sodium: 1400mg
Carbohydrate: 27g
Fiber: 3 g
Total Sugar: 13g (Added Sugar: 4g)
Protein: 25g

Serving Size: 4 servings

How'd it Taste?

Made this yesterday. It was delicious. When I stored leftovers, I separated the sauce so it would not be soggy the next day.
Great idea, Mimi! So glad you liked it.

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