UDON NOODLES WITH SCALLOPS ENJOY DAN:

                  UDON NOODLES WITH SCALLOPS y CHEF DAN:

Serves 2-3

INGREDIENTS:

1-(8 Oz) bag udon noodles

3-tablespoons olive oil

sea salt & freshly ground black pepper

1/2-pound bay scallops, dried on paper towels

1-pound bok choy, ends trimmed, roughly chopped

1/2-cup chicken broth

3-tablespoons soy sauce

1-teaspoon EACH sesame oil, mirin & gochujang

Pinch of Old Bay seasoning (optional)

DIRECTIONS:

1.    Bring a large pot of salted water to a boil.

2.   Heat 2-tablespoon of oil in a skillet over high-heat & when sizzling.

3.   Season scallops with salt & pepper.

4.   Add to the skillet, cook without moving for 45 seconds.

5.   Stir & continue cooking until lightly browned, about 30 seconds.

6.   Remove scallops with a slotted spoon & set aside.

7.   Add remaining oil to the skillet over medium-high heat when sizzling.

8.   Add bok choy & stir well.

9.   Stir-fry until bright green & tender, about 1 minute.

10  Stir in broth & next 4 ingredients.

11  Bring to a boil, then reduce heat to low.

12  Cook udon according to package directions;

13  Drain in a colander & immediately toss into the skillet.

14  Toss well & cook over medium-high heat, until noodles have absorbed the sauce, about 40 seconds.

15  Stir in the scallops & cook until barely heated through.

16  Sprinkle with Old Bay seasoning & serve.

ENJOY DAN:                                                             STAY STRONG!!!