GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES
Steps:
- In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
- Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
- In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.
SCALLOPS WITH SOBA NOODLES AND DASHI BROTH
Make and share this Scallops With Soba Noodles and Dashi Broth recipe from Food.com.
Provided by kumiko_aki
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook soba noodles 5 minutes and drain. rinse under cold water.
- put mirin, shoyu, vinegar, dashi granules, and 3 cups water in a saucepan. bring to a boil then reduce heat and simmer 4 minutes. add spring onion.
- heat chargrill pan till very hot and sear scallops on both sides for 1 minute.
- divide noodles among 4 serving bowls and pour 3/4 cup of broth into each bowl. top with six scallops each.
Nutrition Facts : Calories 311.4, Fat 1.2, SaturatedFat 0.2, Cholesterol 29.7, Sodium 1621.5, Carbohydrate 52.5, Fiber 0.3, Sugar 0.6, Protein 25.5
SOBA NOODLE SCALLOPS
This is a nice, light Japanese dish that is very filling. The recipe calls for Instant Dashi Powder, but I can never find that, so I use Miso Paste which is just as good. And the recipe also says to remove the roes from the scallops, but you don't have to.
Provided by Chelsea_
Categories Asian
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the water in a saucepan until boiling, add the dashi powder, soy sauce, ginger and carrot, then simmer, convered, for 6 minutes.
- While the broth simmers, cook the noodles in boiling water in a seperate saucepan for 4 minutes, then drain.
- Add the scallops to the broth and simmer for 2 minutes, remove from the heat, then add the noodles.
- Serve in bowls with the scallion scattered on top.
Nutrition Facts : Calories 262.4, Fat 1.2, SaturatedFat 0.2, Cholesterol 29.7, Sodium 1539.1, Carbohydrate 41.5, Fiber 1.4, Sugar 1.9, Protein 24.1
ASIAN BROTH WITH POACHED SHRIMP, SCALLOPS, AND SOBA NOODLES
The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.
- Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
- Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.
Nutrition Facts : Calories 201 g, Cholesterol 67 g, Fat 4 g, Fiber 2 g, Protein 17 g
DASHI WITH SOBA NOODLES
Steps:
- In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice.
- Divide the noodles among 4 bowls. Divide the vegetables evenly among the 4 bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately.
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MISO-GLAZED SCALLOPS WITH SOBA NOODLES - EATINGWELL
From eatingwell.com
4.2/5 (5)Total Time 30 minsServings 4Calories 418 per serving
- Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
- Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.
SCALLOPS AND SOBA NOODLES - SAVOR THE BEST
From savorthebest.com
5/5 (16)Category Main DishBorn Feb 24, 1941Calories 326 per serving
- Fill a large saucepan with water and when it begins to boil add the soy noodles. Cook 6-8 minutes until tender, drain them and toss them with the sesame oil. Put a lid on the pan and set aside to keep warm.
- In a small saucepan, over medium heat whisk the soy sauce, lime juice, vinegar, honey, ginger and chile-sauce. Reduce the heat to simmer and reserve.
- While the skillet is heating, prepare the scallops by wiping/blotting them with a paper towel, brush one side with oil and when the skillet is smoking hot add half of the scallops, oiled side down and sear for three minutes without moving them. Brush oil on the top side of the scallops. When a nice brown crust forms on the bottom they loosen from the skillet, flip to the other side and sear for an additional two minutes. Remove from the skillet and keep warm on a plate covered with foil and proceed with searing the remaining scallops.
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