Beef and Scallops with Cellophane Noodles
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.
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
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.
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.
1983 James Beard