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.
SOY CITRUS SCALLOPS WITH SOBA NOODLES
Steps:
- 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.
CITRUS SOBA NOODLES
Simple, zesty and quick. Throw in your favourite veg or a bit of chicken to make it a meal, or serve it as a simple side to Asian-inspired meals
Provided by Emma Lewis
Categories Dinner, Main course, Snack, Starter, Supper
Time 15m
Yield Serves 6 as part of a meal
Number Of Ingredients 4
Steps:
- Cook the noodles in boiling water according to pack instructions, about 7 mins, then rinse under cold running water until cool. Drain well.
- Tip into a bowl and toss with the spring onions, lime zest and juice, and soy sauce.
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
SOY CITRUS SCALLOPS WITH SOBA NOODLES
Make and share this Soy Citrus Scallops With Soba Noodles recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 156.8, Fat 4.3, SaturatedFat 0.6, Cholesterol 37.4, Sodium 706.4, Carbohydrate 9, Fiber 0.3, Sugar 5, Protein 19.9
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- Combine the soy sauce, orange juice, rice vinegar, honey, ginger, chili garlic sauce, and 1 teaspoon of sesame oil in a shallow baking dish. After that, add the scallops to the dish in a single layer.
- Marinate the scallops for 4 minutes on each side. After that, heat the remaining sesame oil in a large skillet over medium-high heat.
- Remove the scallops from the baking dish but reserve the marinade. Add the scallops to the pan and sauté them for 1 minute on each side.
- After sautéing them, remove the scallops from the pan and keep warm. Pour the remaining marinade into the pan and bring it to a boil. Return the scallops to the pan and cook them for 1 minute.
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