Scallops and Rice Noodles

After a week of eating too much, there is something so satisfying about simplicity. But before I explain what this is, you must indulge me in a small boast. At the CIA's World's of Flavor Conference in Napa, they prepared one of my noodle soups for 700 people (Pho Stock and Tapioca noodles with carrots, tomato, lime, sriracha) and Martin Yan was tasting it. I asked what's the verdict? And he said really good chewy homemade noodles. I then told him it was my recipe!

Ok, so these are scallops thinly sliced and marinated in white soy, chardonnay and some potato starch. The soup is a very light dashi stock. The noodles are the thinnest possible rice noodles. Then some seaweed some nice Japanese people gave me at the conference. Really balanced flavors. Anything stronger would have overshadowed the scallops. A keeper recipe.