For the Asian salad with scallops, please prepare all the ingredients before roasting and preparing in the wok or pan.
The scallops are washed and dry spotted. Please note: frozen scallops should be thawed in cold water for 45 minutes.
Cut the shiitake mushrooms into strips as well as the shallot, pak choi and paprika.
Finely chop the coriander, halve the sugar snap peas lengthwise, ginger and garlic into fine cubes.
Place the glass noodles in boiling water and leave to stand as indicated on the packaging. Then drain and prepare.
First put the scallops in sesame seeds, only with one side, then fry this side in a wok with some oil.
When the scallops have taken colour, place the sesame side up on the wok grid.
Then lightly fry the shiitake mushrooms in the wok, forming good flavorings, then add vegetables.
Always keep the vegetables moving well and sauté evenly.
Add aromatics such as garlic and ginger at about the same time as the soy sauce. Steam the vegetables briefly with a lid.
With the rest of the ingredients: Season to taste with rice vinegar, kernel oil, sesame oil, sugar and chilli and arrange the vegetable salad on the glass noodles. Add the scallops and enjoy.