Soy Citrus

Scallops with Soba Noodles

Yield 4 Servings

 

 

Ingredrients

3 tablespoons low-sodium soy sauce

1 tablespoon fresh orange juice

1 tablespoon rice viegar

1 tablespoon honey

1/2 teaspoon minced peeled fresh ginger

1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)

1 tablespoon dark sesame oil, divided

1 pound large sea scallops

4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles) 

1 teaspoon salt

1/4 cup thinly sliced green onions.

Preparation:

-Combine first 6 ingredients and 1 teaspoon sesame oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each sides.

 

 -Heat remaining 2 teaspoon 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 a boil. Return Scallops to pan and cook l minute. Toss Noodles with salt and green onion. 

-Place one cup noddle on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.

This makes a nice salad to serve with this entree:

Mixed Greens with

Soy, Ginger and Shallot Vinaigrette

  

Salad Mix:

Mixed greens (about 6 cups)

2 celery ribs- sliced

2 green onion -sliced white and green parts

Vinaigrette

1/4 cup canola oil

1 small shallot (minced)

2 tablespoon minced fresh ginger

2 tablespoon soy sauce

2 tablespoon rice vinegar

1 teaspoon Chinese Chili Garlic Sauce

-Combine all the above ingredients in a small plastic or glass bowl with a lid. Shake vigorously until combined.

Chef Ed's Note:  This vinaigrette also goes nicely with seared fresh tuna steak as a sauce.