Sesame Scallops with Rice Noodles

20 minutes
to cook

From the freezer and storecupboard to the table in roughly 20 minutes. Not bad.

NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then.  We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.

The Delia Online Cookery School: If you'd like to make Scallops in the Shell, watch our video for Flour-based Sauces where you can see it being made. Just click the recipe image to watch.

A picture of Delia's How to Cheat at Cooking

This recipe is from Delia's How to Cheat at Cooking. Serves 2

  • method
  • Ingredients


First, put the lemongrass, ginger, sugar, soy and sesame oil into a mini-chopper and chop small.

Heat a large frying-pan, then add the sesame seeds and shake them now and then over the heat for about 3 minutes until they are a deep golden-brown. Then transfer them to a plate and keep on one side. Transfer the lemongrass-and-ginger mixture to the frying-pan, add the frozen scallops, bring up to simmering point and simmer gently, uncovered, for 10 minutes or till the scallops are opaque in the centre (cut one open to check).

After that, remove the cooked scallops with a slotted spoon and keep them warm whilst you add the noodles and sugar-snap peas to the pan and toss together for 2-3 minutes in the sauce.

Pile on to a serving dish, top with the scallops, then the spring onions and toasted sesame seeds.


1 stalk Blue Dragon whole lemongrass (from a jar), cut into 3 pieces
1 teaspoon English Provender very lazy ginger
1 tablespoon sesame seeds
75g sugar-snap peas, halved lengthways on the diagonal

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