Sesame-Flavored Fusilli with Scallops
Corkscrew-shaped fusilli pasta enhances the appearance of this simple noodle stir-fry. The pasta stays pleasantly chewy and the sauce sticks to it well.
INGREDIENTS | SERVES 2 to 4
- 1¼ teaspoons salt, divided
- ½ pound fusilli pasta
- ½ pound bay scallops
- 6 tablespoons water
- 1½ tablespoons dark soy sauce
- 1½ tablespoons rice vinegar
- 1½ teaspoons Asian sesame oil
- 3 tablespoons vegetable or peanut oil, divided
- 1 teaspoon minced garlic
- 1 zucchini, chopped on the diagonal into ½-inch slices
- 1 tablespoon light soy sauce
- 1 tomato, halved and thinly sliced
- ½ teaspoon minced ginger
- Black pepper to taste
In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook until they are firm but tender. Drain the noodles.
Rinse the scallops in cold running water and pat dry with paper towels. Toss the scallops with ¼ teaspoon salt. In a small bowl, combine the water, dark soy sauce, rice vinegar, and sesame oil. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the zucchini. Stir-fry for a minute, then stir in the soy sauce. Add the tomato. Stir-fry until the zucchini turns dark green and is tender but still crisp (about 3 minutes). Remove the vegetables and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops. Stir-fry the scallops until they turn white and are just starting to firm up. Add the noodles and the sauce. Stir in the black pepper.
Add the vegetables back into the pan. Stir-fry for 1 to 2 more minutes to heat everything through. Taste and adjust seasoning if desired. Serve hot.