Seared Scallops and Shirataki Noodles

I love a good noodle bowl! Particularly an asian inspired one! Have you ever heard of shiritaki noodles before? The noodles are made from the Konjac yam plant.

Scallops and shirataki noodle bowls

They originate in Japan, are very low in carbohydrates, are mostly made of water and glucomannan, which is a dietary fiber. As a noodle, they pretty much have no flavor, which makes them able to take on whatever flavor you choose to give them. They are keto and gluten free, which also makes them a great option for diabetics.

These noodles came in various shapes such as
angel hair, fettuccini & rice.

So far, I have only used them in asian inspired meals and they are perfect for those! If you have used them as a replacement for regular pasta in a more European style dish, please let me know how you liked it!

Now, on to the scallops!!! I love shellfish, and scallops are pretty high on that list! I think they are at their best when they have been seared to perfection! As they are naturally sweet, they really only need some salt and pepper for their flavor to come alive.

Drained and dried scallops, with salt & pepper.
Ready to be seared.

When you have decided to sear them, you want to make sure that your scallops are dry. I usually buy them frozen. You want to fully defrost them. Then I lay them out on a paper towel, and cover them with another paper towel to absorb as much moisture as possible. When those paper towels are quite damp, I exchange them for a second set of towels to better absorb the last bits of moisture. I left them to drain on those towels for nearly two hours because they have so much water. You can purchase them from the fish market already dry. This way you probably wont have to go through this process.

So why is drying the scallops so important if you want to sear them? If they are very wet, they will literally shrink infront of your eyes (like a magic trick) because of the water release from the heat. So while you may have started out with these beautiful large, succulent scallops, you will have ended up with a bunch of mini me’s!

This recipe is for 2 people.


1 lb. of scallops

salt and pepper to taste

drizzle of olive oil for searing the scallops

2 tbsp of butter

2 bags of shirataki noodles (I used Miracle Noodles)

1 tsp oyster sauce

2 tbsp tamari

1 tbsp toasted sesame oil

1 tsp rice vinegar

1 tsp sriracha

1 tbso grated ginger

2 cloves of grated garlic

4 scallions chopped up

1 tsp toasted sesame seeds (I used both black and regular ones)

juice of 1 lime


As mentioned above, start with draining and drying out your scallops. Also drain and rinse your shirataki noodles. I use the Miracle Noodle brand which comes in a pouch filled with liquid.

Heat up a frying pan to high heat and drizzle a little olive oil. Sprinkle a little salt and pepper on the scallops. Place your scallops in the pan, leaving space between them. I seared them in two batches.

Seared to my preference!

You want a nice brown crust to form. This can take perhaps 5-6 minutes per side. When that is done, turn them and sear the other side. Add a tbsp of butter. Place them in a plate when finished. If you leave them in the hot pan, they will continue to cook and possibly shrink.

Lower the heat on the pan to medium. Deglaze it with a little bit of rice vinegar. Add in the tamari, toasted sesame oil, garlic, oyster sauce, sriracha, ginger. Toss the noodles in the sauce, and add in the scallions and sesame seeds.

Shirataki noodles tossed in the rest of the ingredients.

Plate it and place the seared scallps on top. Spoon the leftover sauce in the pan over the top and finish it with a generous squeeze of lime!

Ready to be served!

Kali Oreksi!

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