Soy Citrus Scallops with Soba Noodles

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
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 28g
  • Carbohydrate: 42.7g
  • Fiber: 1.9g
  • Cholesterol: 37mg
  • Iron: 1.3mg
  • Sodium: 653mg
  • Calcium: 41mg

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. 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. 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.
  3. 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.

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