Soy Citrus Scallops with Soba Noodles

Soy Citrus Scallops with Soba Noodles


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Entertain dinner guests with a flavorful scallop supper, served on a bed of tender noodles. Serve with steamed peas vinaigrette to round out the plate.

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Bradenton, FL


  • 3 Tbs. low-sodium soy sauce
  • 1 Tbs. fresh orange juice
  • 1 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1/2 tsp. bottled ground fresh ginger
  • 1/4 tsp. chili garlic sauce (such as Lee Kum Kee)
  • 1 Tbs. dark sesame oil, divided
  • 1 lb. lg. sea scallops
  • 4 C. hot cooked soba noodles (about 6 oz. uncooked buckwheat noodles)
  • 1/8 tsp. salt
  • 1/4 C. thinly sliced green onions

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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. 

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