2 heaping tbsp. Mustard powder
1 tbsp. Wasbi powder
3 tbsp. Sugar
Juice of two limes
2 tsp. Dried red chilli flakes
2 cloves garlic, minced
2 tbsp. Finely chopped scallions
¼ cup olive oil
salt and pepper to taste
1 to 2 tbsp. Peanut oil
1 package vermicelli, or other skinny pasta
12 Jumbo Scallops, muscles removed.
Do not dredge the scallops until you are about ready to sauté them – otherwise the coating will be gooey.
Combine mustard powder, wasabi and sugar on a large plate and set aside.
In a small bowl, whisk together lime juice, chilli flakes, garlic, scallions, oil, salt and pepper.
Cook pasta in a large pot of well-salted water until al dente.
In a large skillet, heat peanut oil until shimmering.
Dredge scallops in mustard mixture to coat well and sauté, turning once, 2 – 3 minutes per side. When cooked, transfer to warm bowl.
When pasta is cooked, toss with vinaigrette and divide among 4 warmed plates. Top each plate with 3 scallops and a spoonful of the juice that has accumulated in the bowl.