Ingredients
1/2 pound sea scallops1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined2 packages (3 ounces each) shrimp ramen noodles2 teaspoons sesame oil2 garlic cloves, minced2 cartons (32 ounces each) chicken broth2 tablespoons lime juice3 cups fresh bean sproutsOptional: Fresh cilantro leaves, black and white sesame seeds and lime wedges
Preparation
Sprinkle scallops and shrimp with contents of 1 seasoning packet from the noodles (discard second packet or save for another use). In a Dutch oven, heat sesame oil over medium heat. In batches, cook scallops and shrimp until scallops are until firm and opaque and shrimp turn pink. Remove and keep warm. To the same pan, add garlic; cook 1 minute longer.
Add broth and lime juice. Bring to a boil; reduce heat. Add noodles. Cook for 3 minutes. Add bean sprouts. Return scallops and shrimp to pan; heat through. Serve with desired toppings.
