Sizzling Scallops with Noodle Stir-fry and Wilted Watercress

    18 min

    Homely stir-fried vegetables and noodles set off sophisticated scallops, all boosted with a brilliant combination of flavours. The pan juices make a delicious sauce for the watercress. Delicious!

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    Serves: 4 

    • 200g fine egg noodles
    • 300g scallops without roes
    • 1 garlic clove, crushed
    • grated zest of 1 lemon
    • 1 tsp English mustard
    • leaves from 4 sprigs of fresh tarragon
    • 3 tbsp olive oil
    • 2 x 300g packs stir-fry vegetables (such as broccoli, peppers and cabbage)
    • 150g watercress

    Prep:8min  ›  Cook:10min  ›  Ready in:18min 

    1. Soften the noodles: Put the noodles in a large bowl and cover them generously with boiling water. Cover and set aside for 5 minutes or until softened.
    2. Marinate the scallops: Cut the scallops into thick slices and put them into a bowl. Add the garlic, lemon zest, mustard and tarragon, then stir in 2 tbsp oil. Mix well and set aside.
    3. Stir-fry the vegetables: Heat a large frying pan or wok with the remaining oil. Add the vegetables and stir-fry for 5 minutes.
    4. Mix with the noodles: Drain the noodles, wipe the bowl with kitchen paper and return them to the warm bowl. Add the stir-fried vegetables and mix well. Set aside.
    5. Cook the scallops: Add the scallops to the pan or wok, scraping in all the mustard mixture, and cook quickly for 2-3 minutes, turning the slices once. Divide the vegetable and noodle mixture among four large plates. Arrange the scallops on the plates. Add the watercress to one side.
    6. Make a sauce: Add 4 tbsp boiling water to the pan or wok and bring it to the boil, stirring to loosen all the cooking residue. Boil hard for a few seconds. Spoon the boiling juices over the watercress and serve immediately.


    For scallops, use monkfish fillet. Buy a 350g piece from the thick end of the fillet and remove all the membrane that surrounds the fillet using a sharp knife. Slice the monkfish into 1cm thick medallions.

    …use it up

    Stir-fries are great for using up vegetables you have in your fridge such as carrots, celery, courgettes and peppers. Cut them into similar-sized sticks or slices so that they will cook in the same amount of time.

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