Soba Noodle Scallops Food

SOBA NOODLE SCALLOPS

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.

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:

• 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.

MISO-GLAZED SCALLOPS WITH SOBA NOODLES

Steps:

• 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 meadium 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 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 an cover with foil to keep warm. Add the 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.
• INGREDIENT NOTES:.
• MISO: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
• MIRIN: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
• I prefer cooking with "dry" sea scallops (scallops that have not been treated with sodium triplyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

SPICY ORANGE SOY SCALLOPS WITH SOBA NOODLES

Steps:

• Combine first 7 ingredients in a medium sized bowl. Stir to combine. Add scallops and set aside.
• Bring a large saucepan of water to a boil and add the noodles. When the water begins to foam up, add 1 cup cold water and turn off the heat. Let noodles sit until they are cooked through - about 5 minutes. Drain and set aside.
• Remove the scallops from the marinade and pat dry. In a large non stick saute pan heat the vegetable oil until hot but not smoking. Reduce the heat to medium high and add the scallops and cook until the scallops are golden brown - about 1 1/2 minutes. Turn scallops over and cook until the other side is golden brown and scallops are opaque in the center. Remove scallops from the pan and set aside.
• Over medium high heat, add the snow peas and saute until the snow peas are tender - about 2 - 3 minutes. Add the reserved sauce and bring to a boil. Reduce heat to low and add the reserved soba noodles, tossing to coat the noodles with the sauce.
• Divide noodles and snow peas among 4 shallow bowls or plates. Top with the scallops and garnish with the sliced scallions.