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Scallops On Noodles

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Serves: 4
115g / 4 oz dried green tea noodles, or thinnest green noodles you can find
30g / 1 oz butter
1 garlic clove, crushed
pinch of paprika
1 tbsp peanut or corn oil, plus a little extra for cooking the scallops
2 tbsp bottled mild or medium Thai green curry paste
2 tbsp water
2 tsp light soy sauce
2 spnng onions, finely
shredded, and extra spring onions, sliced, to garnish
12 fresh scallops, shucked, with shells reserved, if possible
salt and pepper

Boil the green tea noodles for about 1 1/2 minutes, until soft, then rinse with cold water and drain well. For any other noodles, follow the packet instructions. Drain and set aside. Meanwhile, melt the butter in a small saucepan and cook the garlic in it for about 1 minute. Add the paprika and set aside.

Heat a wok over a high heat. Add the oil. Stir in the curry paste, water and soy sauce and bring to the boil. Add the noodles and stir around to reheat. Stir in the spring onions, then remove from the heat and keep warm.

Heat a ridged griddle pan over a high heat and brush lightly with a little oil. Add the scallops to the pan and cook for 3 minutes on the first side, then no more than 2 minutes on the second, brushing with the garlic butter, until just cooked (the centre shouldn't be totally opaque if cut open). Season with salt and pepper. Divide the noodles between 4 serving plates and top with 3 scallops each. Garnish with spring onions and serve immediately.

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