SERVES 4 D Q
4 oz/115 g dried green tea noodles
2 tbsp low-fat margarine
1 garlic clove, crushed
pinch of paprika
1 tbsp canola oil, plus extra for brushing
2 tbsp Thai green curry paste
2 tbsp water
2 tsp light soy sauce
2 scallions, finely shredded, plus extra, sliced, to garnish
12 fresh raw scallops, shelled
salt and pepper
1. Cook the noodles in a large saucepan of boiling water for 1½ minutes, or according to the package directions, until tender, then rinse under cold running water and drain well.
2. Meanwhile, melt the margarine in a small saucepan. Add the garlic and cook, stirring, over low heat for 1 minute. Stir in the paprika and set aside.
3. Heat a large wok over high heat for 30 seconds. Add the oil, swirl it around, and heat for 30 seconds. Stir in the curry paste, water, and soy sauce and bring to a boil. Add the cooked noodles and reheat, stirring gently. Stir in the scallions, then remove from the heat and keep warm.
4. Heat a ridged, cast-iron grill pan over high heat and brush lightly with oil. Add the scallops to the pan and cook, brushing with the garlic margarine, for 3 minutes, then turn over and cook for no more than 2 minutes on the other side until just cooked (the center shouldn’t be totally opaque if cut open). Season with salt and pepper to taste. Divide the noodles among 4 serving dishes and top with 3 scallops each. Garnish with scallion slices and serve.