Miso Glazed Scallops with Shiitake Mushrooms and Lo Mein Noodles
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
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Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut shiitakes in half
Cook The Scallops and Make Miso Sauce
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Reserve pan; no need to wipe clean.
In the same pan over medium heat, add miso, ¼ cup water and honey. Bring to a simmer and cook until thickened, 2-3 minutes.
Cook The Noodles and Vegetables
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Place a medium nonstick pan over medium heat and add 1 tsp. olive oil. Add mushrooms, green onion bottoms and snow peas to hot pan and stir occasionally until browned, 4-6 minutes.
Add pho concentrate and ½ cup water. Bring to a simmer.
Mix 1 tsp of cold water with cornstarch. Stir into pan and bring to a simmer. Add noodles and vegetables. Toss.
Finish The Dish
Plate dish as pictured on front of card, drizzling miso sauce over the dish and garnishing with cashews. Bon appétit!
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