Spicy Orange Soy Scallops With Soba Noodles Recipes

GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES

Gingered Scallops with Colorful Soba Noodles image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 1/2 tablespoons dry white wine
1 1/2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon minced red bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon minced cilantro leaves
1/2 teaspoon sugar
Salt and white pepper
1/2 pound soba (Japanese thin brown wheat noodles)
12 fresh spinach leaves
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
12 fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon sesame seed oil
1 teaspoon minced garlic
2 teaspoons canola oil
1 1/2 pounds scallops

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

SOY CITRUS SCALLOPS WITH SOBA NOODLES image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 3

Ingredients

3 tablespoons low-sodium soy sauce 1 tablespoon fresh orange juice $
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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

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.

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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.
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