Pan-Seared Scallops with Peanut Sauce Noodles Recipe
This pan-seared scallops with peanut sauce noodles recipe brings together rich, nutty flavours with perfectly caramelized seafood for a satisfying and elegant meal. Featured on Fish the Dish, this recipe combines tender sea scallops, creamy peanut sauce, and soba noodles for a bold, comforting dish that’s surprisingly easy to recreate at home.
The Inspiration
Inspired by the vibrant flavours of Southeast Asian cuisine, this dish is a celebration of balance—sweet, savoury, spicy, and fresh all in one bowl. Host Spencer Watts, known for his bold and approachable seafood creations on Fish the Dish, brings a modern twist to classic peanut noodles by pairing them with beautifully seared diver scallops. The contrast between the silky noodles and the golden crust of the scallops creates a restaurant-quality experience that feels both elevated and comforting. It’s the kind of dish that showcases how simple ingredients can transform into something truly memorable with the right technique and flavour pairing.
Ingredients
- 8-10 large sea scallops
- canola oil for searing
- 2 tbsp (30 g) butter, cold unsalted
- 4 green onion, thinly sliced
- 2 radish, thinly sliced
- 4 tbsp (60 ml) dry-roasted peanuts
- 1 lemon, juice only
Peanut Sauce Noodles
- 1 tbsp (15 ml) canola oil
- 1 clove garlic, minced
- 1 bsp (15 ml) fresh ginger, peeled and chopped
- 6 tbsp (90 ml) chopped, unsalted, dry-roasted peanuts
- 2 tbsp (30 ml) honey
- 2 cups (500 ml) vegetable stock
- ⅓ cup (75 ml) peanut butter
- 1 tbsp (15 ml) mushroom soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1-2 tsp (5-10 ml) crushed chilli flakes
- 10 oz soba noodles (or any type of noodle)
Methods
- Place ginger, garlic, and peanuts in a heated wok with oil and stir. Add honey, vegetable stock and peanut butter. Whisk all together. Add mushroom soy sauce, oyster sauce, and crushed chilli flakes. Cook for 20 minutes on medium heat.
- Put a pot of water on to boil.
- Cook soba noodles in a pot of boiling salted water. Add noodles and a little noodle water to the sauce. Mix together so noodles are fully coated in sauce, with no heat.
- Season scallops and drizzle with canola oil. Sear in a hot pan for 1 minute a side. Flip when scallops start to colour. Add butter to pan. Once butter melts, spoon over the scallops.
- Plate noodles and scallops. Top with green onion, radish, crushed peanuts, and a squeeze of lemon juice.
Serving Suggestions
This dish is perfect for an elevated weeknight dinner or an impressive meal for entertaining guests. The richness of the peanut sauce pairs beautifully with crisp, refreshing sides like a cucumber salad or lightly pickled vegetables, which help balance the flavours. For drinks, consider serving it with a chilled white wine such as Riesling or Sauvignon Blanc, or even a light lager to complement the nuttiness and spice. If hosting, plate the noodles in a large serving bowl with scallops arranged on top for a visually stunning centerpiece that encourages sharing and conversation.
Final Thoughts
This pan-seared scallops with peanut sauce noodles recipe is a celebration of bold flavours and refined simplicity, bringing together the best of seafood and comforting noodle dishes. The creamy, slightly spicy peanut sauce perfectly complements the sweet, delicate scallops, creating a dish that feels both indulgent and balanced. Whether you’re cooking to impress or simply craving something different, this recipe delivers a restaurant-quality experience right in your own kitchen.