Ingredients
- 1/2 lb wonton noodles, fresh or dried
- 1 lb ButcherBox Sea Scallops, defrosted and rinsed
- Salt and pepper
- 8 tbsp canola or other high heat neutral oil
- 1 small delicata squash, halved lengthwise, seeded and cut into ½-inch pieces
- Salt
- 1/2 lb green beans, trimmed
- 1/2 cup Shaoxing wine or dry sherry
- 1 cup chicken broth
- 4 tbsp XO sauce, such as Lee Kum Kee brand
- 4 cloves garlic, finely chopped
- 2 tbsp granulated sugar
- 2 tsp teaspoons cornstarch whisked into 2 tablespoons water
- Sliced scallions, for serving
Instructions
- Bring a medium-sized pot of water to boil to cook the noodles. When boiling, season with salt, then drop the noodles in and cook, stirring once or twice, until cooked through, about 2 to 3 minutes. Strain the noodles, rinse under cold water to stop cooking, shake off excess water then toss with 1 tablespoon canola oil.
- Heat 3 tablespoons canola oil in a large skillet (12 inch diameter) over high heat. Once hot, transfer the noodles to the base of the skillet in an even layer (they should immediately sizzle). Toss the noodles a few times with tongs to fully coat them with the oil. Spread them again in an even layer and let crisp up on the bottom, about 5 minutes. Turn heat down to medium, toss the mix of still soft and crispy noodles and spread them in an even layer again. Keep doing this until you have about an equal amount of golden to golden brown crisp and still soft noodles, about 15 to 20 minutes. Transfer noodles to a serving platter.
- Season the scallops with salt and pepper. Turn the heat back up to high, add 2 more tablespoons of oil to the skillet and once very hot, sear the scallops in batches (don’t overcrowd) until golden brown on the bottom side, about 4 minutes. Turn them over and sear the opposite side until golden, about 3 minutes longer. Transfer them to the noodle platter. Turn the heat down to medium-high.
- Add 2 more tablespoons of oil to the skillet followed by the squash and season with salt. Toss and turn until slightly softened with golden edges, but not cooked through, about 3 to 5 minutes. Transfer to a different plate and set aside. Heat 1 more tablespoon of oil in the skillet and once hot, add the green beans, season with salt and cook, tossing and turning until softened, but not browned, about 3 to 5 minutes. Transfer to the squash plate.
- Turn off the heat and let cool for a few minutes then pour the wine or sherry into the skillet. Turn heat back to medium, reduce wine by about ½f then add the chicken broth, XO sauce, garlic, sugar and cornstarch slurry. Whisk to combine. Add the vegetables, bring to a simmer and cook, stirring the vegetables with a spoon, until cooked through, about 5 to 7 minutes. Transfer and toss the scallops with the vegetables and XO sauce and once warm, turn off heat. Serve immediately by spooning the scallops, vegetables and sauce over the noodles.
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