The glorious color of Jade comes from the pureeing of spinach, basil, and cilantro, thus creating an Asian pesto sauce. This pesto sauce is combined with chow mein stir-fry noodles. The cilantro, also known as “Chinese parsley", contributes a hint of spicy flavor, which collaborates well with the sweet peppery taste from the basil. There is so much flavor from the pesto that the mild flavor of seared scallops compliment the jade noodles.
This pesto sauce also includes peanuts, garlic, and freshly grated Parmesan. How did Asian pesto originate? The Chinese use to import jars of pesto sauce from Italy, which they added some of their own spices to.
I have a daughter named Jade. I remember looking up the name “Jade” in a book of baby names, which read “There is no gem more precious than that of a daughter”. You know what? This description is so true!
Jade enjoying her jade noodles with seared scallops. Scallops are her favorite and I'm so glad that she loved this dish!
One of Jade’s favorite places to go is to the Self-Realization Fellowship (SRF) Lake Shrine Temple. It is a serene meditative setting near Malibu. She goes for both the service and to mediate. The grounds offer a serenity of calmness and scenic beauty. There is a portion of Mahatma Gandhi’s ashes enshrined in a memorial.
“Self-realization is the knowing — in body, mind, and soul — that we are one with the omnipresence of God...”
— Paramahansa Yogananda
jade noodles with seared scallops
Malibu Kitchen original
For the noodles:
1 6-ounce package of Chow Mein stir-fry noodles
Bring salted water to a boil. Add noodles and cook for 3 minutes. Drain and rinse with cold water; set aside.
For the pesto:
¾ cup fresh spinach leaves
¾ cup fresh basil leaves
½ cup fresh cilantro leaves
3 tablespoons peanuts
1 clove garlic
¼ cup Parmigianino cheese, freshly grated
½ teaspoon sea salt
1/3-cup extra virgin olive oil
In a food processor or blender, combine the spinach, basil, cilantro, peanuts, garlic, parmigianino, and salt, process until finely chopped. Then, with the motor running, pour in the oil in a slow, steady stream and process until a smooth, flowing sauce forms; set aside.
Use at once, or refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.
For the scallops:
6 scallops, washed and gently patted dry
Sea salt to taste
2-tablespoon olive oil
Black sesame seeds (optional)
Rinse scallops and gently pat dry.
Sprinkle sea salt onto both sides of scallops.
In a frying pan, heat olive oil. Add scallops and sear for 3 to 4 minutes. Using tongs, gently turn scallops over and continue to cook for an additional 3 to 4 minutes. Scallops should be golden brown on the sides that touch pan. Centers should look white and opaque. Do not overcook.
Place noodles in a large bowl; add pesto and using 2 forks, mix to combine. Top with scallops and serve. Scallops can be topped off with a sprinkling of black sesame seeds.