Soy Citrus Scallops with Soba Noodles

Soy-Citrus Scallops with Soba Noodles Recipe
Oxmoor House
Entertain dinner guests with a flavorful scallop supper, served on a bed of tender noodles. Steamed peas vinaigrette round out the plate.

Yield:

4 servings

Recipe from

Recipe Time

Hands-On: 10 Minutes
Total: 20 Minutes

Nutritional Information

Calories 315
Fat 4.5 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 28 g
Carbohydrate 42.7 g
Fiber 1.9 g
Cholesterol 37 mg
Iron 1.3 mg
Sodium 653 mg
Calcium 41 mg

Ingredients

3 tablespoons low-sodium soy 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 (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)
1/8 teaspoon salt
1/4 cup thinly sliced green onions

Preparation

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

2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 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; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.

Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.

Note:

This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

Michelle Powers,

April 2009
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