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Mar 12, 2015 By Shereen Pavlides for The 2 min read

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Nancy Rokos|Calkins Media

Chef Shereen Pavlides adds the cooked scallops to the ramen noodles in her Scallop Miso Ramen.

Nancy Rokos/Calkins Media

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Chef Shereen Pavlides cooks the ramen noodles for her Scallop Miso Ramen.

Nancy Rokos/Calkins Media

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides helps you ditch the cardboard noodles from the supermarket with a fresh seafood ramen.

To watch Chef Pavlides make this dish, visit HeraldStandard.com.

Scallop miso ramen

Yields: 4 servings Prep time: 15 minutes Cook time: 15 minutes

1/2 pound wild sea scallops – mussel removed, cut into four

kosher salt / fresh finely ground black pepper

2 tablespoon sesame oil – divided

1 tablespoon unsalted butter

4 ounces shiitake mushrooms – stemmed, caps thinly sliced

3 garlic cloves – minced, divided

3 green onions – sliced, whites and greens separated

2 cups seafood stock

2 cups low sodium chicken broth

2 tablespoons white miso

2 tablespoons low sodium soy sauce

2 tablespoons fish sauce (squid brand preferred)

1 (8 – 9.5 ounce) package ramen (flat or curly noodles)

bean sprouts

chili oil

Season scallops lightly with salt and pepper.

Heat 1 tablespoon oil and butter in a 4-quart pot over medium-low heat. When the butter is melted, add mushrooms, half of the garlic and season with a little salt and pepper. Sauté until the mushrooms are slightly tender, about 2 minutes.

Add the scallops and sauté until they are cooked almost through, 2 – 3 minutes. Using a slotted spoon, remove scallops and mushrooms to a plate. Set aside.

Add remaining oil and garlic, along with the green onion whites into the same pot over medium heat. Sauté until tender, 1 minute. Pour in the stock, broth and bring to a gentle boil over high heat. Remove from the heat, whisk in miso until smooth. Stir in soy and fish sauce until combined.

Meanwhile: bring water to a boil over high heat in another 4-quart pot. Add the ramen and cook 3 minutes. Drain completely, leaving no excess water (Note: excess water will dilute the flavor of the broth).

Using tongs, divide ramen among 4 bowls.

Divide broth over the ramen, among each bowl.

Divide and top each bowl with scallops, mushrooms, greens onions and bean sprouts.

Drizzle a little chili oil over top, if desired.