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Wild scallops soy ginger Vermicelli noodle salad cups

Prep time
15 mins
Cooking Time
15 mins


msc ecolabel landscape
  • 500g MSC certified scallops (look for the blue fish tick)
  • 10-12 lettuce leaves washed and dried
  • Sprinkle of black sesame seeds 

Vermicelli Noodle Salad Ingredients

  • 100g Vermicelli noodles
  • 30g carrot, fine thin strips
  • 100g cucumbers, fine thin strips
  • 50g capsicum, fine thin strips 
  • 60g radish, fine thin strips
  • 60g purple cabbage, finely shredded
  • 20g coriander, finely chopped

Marinade and Dressing Ingredients

  • 40g shallot, finely sliced
  • Small piece ginger, peeled, chopped
  • 100ml premium soy sauce
  • 1 lemon 
  • 1 lime
  • 1tsp fish sauce 

When shopping, look for the MSC blue label on your seafood to know it's sustainable.

The MSC blue fish tick


  1. Soak the Vermicelli in hot water 
  2. Drain once softened and cool in cold water, mix with all prepared vegetables
  3. Cook the scallops in olive oil in a large skillet pan on high heat. Make sure they’re not touching each other. Brown each side and season with salt and pepper. Cook in batches and set aside
  4. To prepare the dressing blend ginger, soy sauce, the zest and juice of the lemon and time, fish sauce mix
  5. Mix the dressing with noodle salad until well combined and leave a little for the end
  6. To serve, portion noodle salad onto individual cos lettuce cups and top with seared scallops, drizzle left over dressing and sprinkle black sesame seeds
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