No Carb Shirataki Noodles W/vanilla Seared Scallops

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Open and drain shirataki noodles
Rinse thoroughly under cold water
Place rinsed noodles w/broth or dashi in medium pot over medium high heat (season w/salt to taste)
Meanwhile pat dry scallops with paper towel and remove any excess moisture
Salt and pepper the top of the scallops
In a nonstick skillet heat butter and vegtable oil over medium high heat
Once the butter starts to foam the pan should be hot enough to now introduce the scallops
Place scallops seasoned side down and equally separated around the pan to ensure proper searing
The scallops should begin to sizzle as soon as they are placed in the oil…if not the oil isn’t hot enough
Salt and pepper unseasoned side of scallops as they sear
Add a few drops of vanilla extract (watch out for the sizzle!)
Wait about 2 min until the scallops have developed a nice golden brown sear on one side
Flip and continue to sear on other side (this should take less than 2 min)
Remove and place on a plate lined with a paper towel

Meanwhile remove noodles from heat and drain
Very light drizzle of olive or truffle oil and toss
Plate in your noodles in your favorite bowl/dish
Place vanilla seared scallops over noodles and garnish with finely chopped parsley and capers. Grated parmesan if you like.

Chef's Note & Story

I created this dinner recipe about six months ago looking for a tasty yet low carb alternative to pasta. Through trial and error I found that the sweetness from the vanilla really echoes the sweetness of the scallops.