Beef and Scallops with Cellophane Noodles


Beard on Pasta

Published by Running Press

This image courtesy of Joseph DeLeo

This recipe is derived from one that I taught during a series of classes on “Taste” with Barbara Kafka. The beef and scallops make an interesting combination, and are delicate enough in flavor to work with cellophane noodles.

6 servings

Preparation Time - TextHalf a day

Cooking Methodfrying, stir-frying


Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, lactose-free



Taste and Texturecrunchy, garlicky, hot & spicy, juicy, meaty, rich, savory, umami

Type of Dishpasta


  • 1 pound cellophane noodles
  • 2 tablespoons oil
  • 1 pound beef tenderloin, in strips 2 inches by ½ inch
  • ¾ pound sea scallops
  • 1 large clove garlic, minced
  • 1½ cups scallions, sliced diagonally
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ¼ teaspoon dried red pepper flakes


  1. Prepare the cellophane noodles early in the day. Do not soak them. Just break them apart and deep-fry in oil heated to 375° for a few seconds until they puff up. Drain on paper towels.

  2. Heat the oil in a skillet. Add the beef, scallops, and garlic all at once and cook over high heat, stirring, for about 2 minutes. Add the scallions, salt, pepper, and dried red pepper. Cook for another 30 seconds, stirring furiously, and pour over a platter holding the fried cellophane noodles.


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