Soy Citrus Scallops with Soba Noddles

with Steamed Snow Peas

Yield: 4 servings

Calories 315 per serving

Ingredients:(Scallops and Soba)

3 tablespoons low-sodium say sauce

1 tablespoon fresh orange juice

1 tablespoon rice vinegar

1 tablespoon honey

1/2 teaspoon minced peeled fresh ginger

1/4 teaspoon chili garlic sauce

1 tablespoon dark sesame oil, divided

1 pound large sea scallops

4 cups hot cooked soba (about 6 ounces uncooked buckwheat noddles.

1/8 teaspoon salt

1/4 cup thinly sliced green onions

 

-Combine the first six ingredients  and 1 teaspoon of dark sesame oil in a shallow baking; add the scallops in a single layer. Marinate 4 minutes on each side.

-Heat remaining 2 teaspoons of sesame oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade.

-Add scallops to pan; saute 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to boil. Return scallops to pan; cook 1 minute. 

-Toss noddles with salt and green onions. Place 1 cup noddle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.

Ingredients Steamed Snow Peas & Vinaigrette.

1/2 cup thinly sliced radishes

1 tablespoon rice vinegar

1 tablespoon soy sauce

2 teaspoons canola oil

1/2 teaspoon mirin

1/4 teaspoon black pepper

1/8 teaspoon kosher salt

 

-Steam about 2 cups of snow peas, covered 3 minutes or until crisp-tender. Set aside. Whisk together all of the above ingredients, pour over the snow peas.

-Divide the peas between the four plated scallops.

Enjoy Chef Ed