Pan-seared Scallops over Ginger Soba Noodles

Community Recipe from


  • 1/4 cup(s) pine nuts toasted
  • 1/8 cup(s) pearled barley toasted
  • 1/2 cup(s) sweet onion diced
  • 4 clove(s) garlic minced
  • 3 cup(s) baby spinach stemmed, washed & dried
  • 3 ounce(s) soba noodles
  • 4 tablespoon(s) grape-seed or canola oil
  • 1/2 teaspoon(s) dark sesame oil
  • 8 medium sea scallops (or 6 large)


  1. Mix the sauce for the noodles:
  2. 1/2 tsp dark sesame oil
  3. 1 tbsp grape-seed or canola oil
  4. 1/4 tsp fresh crushed ginger or 1 tsp ginger powder
  5. 1/2 tsp orange juice
  6. NOTE: The sauce is meant to be delicate and not over-power.

  7. Toast the pine nuts and set aside.
  8. Toast the pearled barley, then add it to a small pot (1.5 qt) of water that's warming towards a boil.

  9. Heat a 10-12" skillet and add 3 tbsp of grape-seed or canola oil, followed by the onions until almost translucent, and then the garlic for another 2-3 minutes. Add the spinach for another minute until starting to wilt, then remove from heat. The spinach should maintain some structure, not salad-stiff but not mushy either.

  10. Boil the noodles for 4-5 minutes, drain, and then coat with the ginger sauce by tossing in a bowl.

  11. Divide the spinach/onion/garlic between two shallow bowls, and top with the noodles in a nest in the center.Re-heat the skillet. When hot add the scallops and let them sear for 2-3 minutes. Turn and repeat. De-glaze the pan with a small amount of Marsala or Sherry cooking wine.

  12. Top your plates and enjoy.

March 2013

This recipe is a personal recipe added by NeroFiddled and has not been tested or endorsed by MyRecipes.

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