GFCF Scallop “pad thai”

3/4 pound sea scallops (frozen is fine, just thaw first)
1/2 cup white wine (like a pinot grigio)
5 Tablespoons plum sauce, divided plum sauce (Lee Kum Kee brand is GFCF, or use homemade)
2 Tablespoons Patak’s Major Grey Mango Chutney
1/2 tsp. White pepper
salt to taste
1-1/2 tsp. Arrowroot starch
1 package Pad Thai rice noodles (about 6 servings worth)
1/2 large green bell pepper
1/2 large yellow bell pepper
1 small sweet onion
1 large carrot
2 tsp. Lime juice
8 or 10 fresh basil leaves
1 Tablespoon canola oil


Set a large pot of cold water to boil.

Rinse the scallops under cold water and drain. Place in a large, microwave-safe bowl.

Add the wine, 2 Tablespoons of plum sauce, the chutney, and the lime juice. Stir well, until plum sauce and chutney have dissolved.

Cover and microwave on high for 6 minutes or so, until the scallops are just barely cooked through, or poach over medium heat.

Julienne the carrot and bell peppers. Cut the onion in half and then slice into thick half-moons.

Stack the basil leaves on top of one another and roll into a cigar shape, then cut into thin shreds.

In a large, non-stick skillet, heat the oil until it shimmers.

Add the onion, and cook until translucent (about 4 minutes).

Add the carrots, and continue to cook for 3 or 4 minutes, until the carrots are tender but still bright orange.

Add the scallops and their poaching liquid to the pan, and stir in the remaining 3 Tablespoons of plum sauce. Heat to a gentle simmer.

Place the rice noodles into the pot of boiling water and stir once. Wait for the noodles to soften, then turn off heat.

Push the vegetables and scallops to one side of the skillet and stir the Arrowroot starch into the liquid until dissolved. Stir to distribute throughout the skillet.

Stir in the bell peppers.

Using tongs, transfer the wet, softened noodles from the hot water into the skillet. Toss to coat with sauce and distribute vegetables and scallops.

Serve immediately, sprinkling with shreds of basil.