Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities. Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare. Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops. The scallops can also be served as a warm salad over greens with a citrus vinaigrette. Yield: 4 servings Per serving: 394 Calories (kcal); 1g Total Fat; (5% calories from fat); 23g Protein; 35g Carbohydrate; 40mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9328 Converted by MM_Buster v2.0n.
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