Soy Citrus Scallops with Soba Noodles

  • carolfitz Posted: 09/20/09
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    Made to recipe except patted the scallops dry before placing in the hot pan. Be sure not to crowd them. This gives a nice sear. The peas vinagrette was a good side dish, very attractive presentation. Quick, easy, and a great supper on a beautiful Fall day.

  • bellymama Posted: 03/30/09
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    This dish was pretty good, but could be a lot better with minor changes. The scallops do not sear as shown in the picture -- they are too wet from the marinade. I suggest not marinading them. Just pat the plain scallops dry with paper towel and then sear them. After that, remove the scallops and boil down the glaze before adding the scallops back in. Also, the sauce could use a bit more heat. We added a little sriracha sauce. We served the dish with the suggest peas vinaigrette and enjoyed the side dish.

  • MizRev Posted: 03/31/09
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    This was really good, despite the fact that I just realized I used udon noodles instead of soba! After looking all over, including at Whole Foods, I found the garlic chili sauce at the Super Walmart. Who knew? I put in about 4 times what the recipe called for, because I like some heat. Next time I make it--with the correct noodles--I'll throw in a few more for my hungry husband.

  • Flits21 Posted: 03/31/09
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    I followed another rvwr's advice and seared the scallops without marinating first, and then I boiled down the glaze. I got a nice crust on the scallops. Used udon noodles instead of soba. Also after reading previous rvws, I added 1/2tsp of chilegarlic sauce and it was quite spicy..amt probably depends on which brand you use. Side bean salad is great, but didn't need all the dressing.

  • Marybk Posted: 03/30/09
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    Absolutely delicious! Very, very easy to make, and the entire family loved it! The scallops were very tender and moist. The scallops did not glaze like the picture - next time maybe have the heat up a little higher to cook them. Definitely do again! I didn't have the green beans for the salad, so just used sliced radishes, and they were fine.

  • DavidC Posted: 05/19/09
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    Good solid recipe, though not extraordinary.

  • Linndog Posted: 03/30/09
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    I made this Saturday night and loved it! The scallops did not get as crusty as I like, but the sauce was fabulous, just like in a restaurant. Made a pretty presentaion. I will definately make this again and agian.

  • AliJean Posted: 04/06/09
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    This was a great recipe, very easy and quick to make, the noodles was good and the sauce to the scallops were very delicious as well. I served it with a side salad.

  • mrouss Posted: 04/11/09
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    Good flavor. Agree w/ previous reviewer to sear scallops prior to marinating. Snap Pea Side dish was a nice addition to the meal.

  • Ziggykisses Posted: 02/08/10
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    Very tasty! Nice light meal, good flavor and super easy to prepare. Highly recommend.

  • IteyIrish1955 Posted: 04/24/09
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    Most excellent. I told dh that previous reviewers had suggested not marinating because the scallops did not brown. He suggested marinating but drying thorougly before sauteeing, which I did. They browned wonderfully and were delicious, thanks to my knight-cook in shining armor here!

  • clairibelle6 Posted: 05/28/09
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    This was great! Really tasty. Used real ginger instead of bottled ginger, Thai rice sticks instead of Soba noodles, and mixed it all together instead of serving noodles and putting scallops on top. The family all agreed it is a keeper.

  • chicchef228 Posted: 04/19/09
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    Great recipe! I did what other suggested by searing the scallops first, removing them, adding the marinade, and then placing them back in the pan. Turned out great! I don't always care for scallops, yet my parents do. With this recipe we all were able to enjoy a wonderful meal. I highly suggest the additional vegetable recipe, I only used sugar snap peas. I also used rice noodles instead of soba!

  • WRXgirl Posted: 06/22/09
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    I consider myself a 'scallop connoisseur'... and I cannot say enough how wonderful this receipe was. The sauce was so delicate and lovely. I took others' advice and seared the scallops first, THEN tossed them in the sauce and re-seared them quickly in the pan. I then added the remainder of the marinade to the pan by itself and let it thicken/boil down. I did notice the recipe didn't seem to make *quite* enough sauce to go with the noodles, so you may want to make a bit more than it calls for. Excellent dish.

  • tara31 Posted: 03/13/11
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    We grilled the scallops instead of pan-searing and while they cooked I prepared the noodles and sauce. Tossed everything together and served the scallops on top! Simple and delicious!

  • lwatermulder Posted: 09/05/09
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    So delicious! My husband and I LOVED it. I seared the scallops first in some sesame oil and then marinated them. Besides that, I followed the recipe exactly. It was super fast and easy to make. Definitely a keeper!

  • lthompson2000 Posted: 03/30/10
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    LOVE this recipe. The secret to getting a great sear is to rinse the scallops and pat them dry. Then roll lightly in flour. Do not marinate them. Cook the floured scallops for 1 minute on each side then pour in the marinade and continue to cook each scallop for 45 seconds on each side. Yumm! I recommend doubling the sauce so that you have more to stir in to the noodles - otherwise the noodles are pretty bland.

  • COMOMOF2 Posted: 02/05/10
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    So quick and easy, healthy, and delicious. What could be better than that?

  • Noblefir75 Posted: 10/28/11
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    I love this recipe. I made it for my in-laws who don't like to try adventurous stuff, but they loved it. Yes, the pea side dish was also really good.

  • McKinney Cook Posted: 06/20/12
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    Amazing taste and simple to prepare. I can hardly wait to prepare it again. Wouldn't change a thing.

  • EllenDeller Posted: 05/31/12
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    I took the advice of other readers, didn't marinate, put sauce on top of scallops in the pan and just let it sit off the stove for a minute. Since the rmarinade/sauce never had raw scallops in it, there's no need to boil it. I thought this needed more heat and a bit more citrus to give it a spark, so a bit more chili paste and squirt of lime juice over the top really made a difference.

  • johnandmeg Posted: 09/03/13
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    Flavorful and easy to prepare. If you make one cooking light recipe let this be the one!

  • Lisajane Posted: 05/05/13
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    Pretty tasty! Served with a salad and dinner was done!

  • JillyBurke Posted: 12/19/13
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    Excellent Asian flavored dish. Nice balance.

  • SarahSous Posted: 05/14/14
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    This recipe needs work. Followed the suggestion of others and tried to sear the scallops first but the sesame oil I used must have had sugar in it or something as my scallops stuck to the pan and the sesame oil seemed to caramelize or coagulate. Brand new bottle. Frustrating after spending $20 a pound on scallops! The buckwheat pasta was tangy and strong. I like it but the family did not. The side salad was lovely. I need to go back to the drawing board on the scallops though.

  • robgraphics Posted: 05/24/14
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    Only change I made was rice noodles because I could not find the soba noodles. Sear on the scallops was the best I have ever gotten. Shake them off after pulling them out of the marinade and keep a couple of inches between each scallop or they will steam and boil instead of searing. Pan must be very hot and scallops cook quickly. The pan will get dark with the seared residual marinade from the scallops, and that's okay. I did add a little more sesame oil as they cooked, but not a lot. You want them to sear and they should not stick to the pan. One note on the Steamed Peas Vinaigrette: it needs a little more acid. Next time I will add another TBSP on rice vinegar or fresh lemon juice. They peas were good, but just needed more of a tang. And don't skip the peas...they go great with this meal. Next time, I'll get more of everything to make larger serving portions. Every plate was empty. This is a great recipe.

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