Seared scallop with rice noodles in garlic sauce

Pat the scallops dry with paper towels and pull off the tough side muscle.

Season with a little salt and black pepper, mix, and marinate 10 minutes.

Boil the rice vermicelli a few minutes depending on thickness, only until softened, not cooked through.

Lift the noodles out and cut them a few times with scissors so they are not too long.

Heat a frying pan until smoking hot, add a drizzle of oil and swirl to coat.

Lay the scallops in one by one; on a gas stove arrange them in a circle over the flame ring so they cook evenly.

Sear about two minutes a side until golden brown, then turn off the heat and remove.

Turn the heat to medium low, melt 3 tablespoons of butter in the same pan.

Add half the minced garlic and saute over medium-low for 3 to 5 minutes until the bits are golden at the edge.

Add the remaining raw minced garlic and the minced Thai bird eye chili.

Add the noodles and a quarter cup of water, season with fish sauce and oyster sauce and loosen with tongs.

Cook a couple of minutes more until the noodles are cooked through.

Turn off the heat, add diced cilantro and mix thoroughly.

Roll a little of the noodles onto the plate, set a seared scallop on top and add a little XO sauce if using.

Serves at room temperature; cover the noodles if holding them warm or they dry out.