Pan-fried scallop and noodle salad with a Sichuan dressing

Serves 4 Starters and mains

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Method

To make the dressing, heat the oil and Sichuan pepper together in a small saucepan over a very low heat for 3 minutes. Remove from the heat and set aside for 30 minutes to cool.

Strain the oil through a fine sieve into a clean bowl. Stir in all the remaining ingredients, adding 1tbsp of cold water. Stir until the sugar is dissolved.

For the salad, place the dried black fungus mushrooms in a bowl and cover with boiling water. Set aside for 30 minutes until softened. Drain and dry, then discard any thick or tough areas. Thinly slice the flesh.

Place the onion slices in a bowl and add half the sugar, the vinegar and 1⁄4tsp salt.
Stir well and set aside for 15 minutes, then drain the onions.

Cook the noodles according to packet instructions. Drain well, refresh under cold water and dry thoroughly. Place in a large bowl. Add the shredded black fungus mushrooms, the pickled red onion, cucumber, carrots, kale leaves and coriander leaves to the noodles.

Place the scallops in a bowl and add the olive oil, remaining sugar, 1⁄4tsp salt and the Chinese five-spice and stir well. Heat a large heavy-based frying pan over a high heat for 1 minute.

Cook the scallops (in 2 batches) for 1 minute on each side until well browned. Transfer to a bowl and add 2tbsp of the dressing. Stir well and rest for 1 minute.

Add enough of the remaining dressing to the salad and stir well so that everything is lightly coated. Divide the salad between 4 bowls and scatter over the black sesame seeds. Top with the scallops and all their juices. Drizzle over the remaining dressing.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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