Seared Scallop Vermicelli Bowl w/ Ginger Honey Blueberry Sauce


1 package Vermicelli rice noodles.
12 seared sea scallops (click here for Alton Brown recipe)
3 lettuce leaves, thinly cut
1/2 cup honey bunch grape tomatoes halved
Cilantro leaves chopped
Mint leaves chopped
Basil leaves chopped

Sriracha for garnish

Dipping Sauce

1/4 cup fish sauce
1/2 cup warm water
3 tablespoon lime juice

Blueberry Sauce

1 cup crushed fresh blueberries

3 tablespoons honey

1/2 tablespoon minced ginger

1/4 teaspoon cayenne pepper


Cook the Vermicelli according to the package instructions. Rinse with cold water thoroughly after cooking, drain and set aside.

Place blueberries and honey in saucepan under medium heat. As they start to cook crush them against the bottom of the pot. Add the ginger and and cayenne and reduce heat to low. Cook for 10 mins.


Prepare and cut all the vegetables and herbs.

Place the cooked Vermicelli into three bowls in equal portions and then pour the dipping sauce over the noodles. Next place the veggies and herbs on top either neatly arranged or flamboyantly sprinkled atop like salt bae .


Cook the scallops as per recipe above and when done place atop veggies and drizzle with blueberry sauce.


Enjoy super immediately.