Title: Tower of Scallops with Black Bean Noodles
Categories: Turner's, Tour, Of, Hong, Kong
Yield: 1 servings

----------------------------------SCALLOPS----------------------------------
2 tb Red wine vinegar
1 tb Salt
1 Red pepper; roasted, skinned
; and sliced
2 tb Olive oil
3 ds Tabasco sauce; (3 to 4)
6 Scallops; cut in half
; horizontally

-----------------------------------SAUCE-----------------------------------
2 tb White wine
2 tb Fish stock
2 tb Double cream
55 g Butter

-----------------------------BLACKBEAN NOODLES-----------------------------
2 tb Blackbean sauce
1 Pinches sugar
115 g Udon noodles; cooked

Heat the red wine vinegar and salt together in a pan. Add the pepper and
simmer for 1 minute. Drain the peppers and return them to the pan. Add one
tablespoon of the olive oil and the Tabasco and reheat for 1-2 minutes.

Heat the remaining olive oil in a wok. Add the scallops and stir-fry for
1-2 minutes. Stir in the peppers and fry for a further minute or until the
scallops are just cooked. Season.

Meanwhile reduce the wine, fish stock and cream for 2-3 minutes or until
thickened. Add the cooking juices from the scallops and peppers and reduce
for a further minute. Beat in the butter and season with salt and pepper.

In a wok heat the blackbean sauce with the sugar. Add the noodles and
stir-fry for 1-2 minutes or until heated through.

To serve:

Using a cooking ring, layer the scallops and peppers finishing with a layer
of scallops. Pile the noodles on the centre of a plate, place the tower of
scallops on top and spoon the cream sauce around.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.