Hope everyone had a great Super Bowl weekend. Jen and I are now counting the days and getting ready for Kennedy to enter this world (less than 80 days now!). So tonight I made Jen a Thai type dish. This is a very simple meal to make during the week and for you scallop lovers a must try!

Let’s cook!

Five-Spice Scallops with Pumpkin Curry Noodles

1 package of Lo Mein Noodles

20 sea scallops

5 tablespoons vegetable oil

3 cloves garlic, chopped

2 inch ginger root, grated

1 red bell pepper, sliced

1 teaspoon red pepper flakes

3 tablespoons creamy peanut butter

1/4 cup soy sauce

15oz can pumpkin

2 tablespoons red curry paste

2 tablespoons five spice powder

2 scallions, cut for garnish

Cook the noodles per the package instructions. Heat a large skillet over medium heat with 2 tablespoons vegetable oil. Add garlic, ginger, red bell pepper and cook for 2 minutes.

Add the red pepper flakes and cook for another 2 – 3 minutes.

Add the peanut butter and cook until it has melted.

Whisk soy sauce into the peanut butter.

Add pumpkin and curry paste to the skillet.

Stir well to blend and the sauce will be VERY thick. Add 1/2 cup of water and turn down the heat to low and simmer while you cook the scallops.

In a medium bowl add the five-spice.

Add scallops to the bowl and ensure they are coated well.

Add 3 tablespoons to hot skillet. Once the oil starts smoking add the scallops.

Sear on both sides and add the scallops to a plate.

Drain your noodles and return them to the pot. Add the curry-pumpkin sauce to the pot.

Toss thoroughly so that the noodles are coated well.

Time to plate!

Here is the close-up:

This meal took a total of 35 minutes from start to finish! I also have lunch for tomorrow now!

Happy Cooking!