Soy Citrus Scallops with Soba Noodles

There was a recent episode of Chopped where the chefs had to make a dessert using soba noodles. I had never had soba noodles before, but knowing that they were a type of Japanese buckwheat noodle, I couldn’t imagine having them for dessert. But I was intrigued, so I decided to try them out. I found this (more traditional) recipe for scallops and soba noodles with a soy citrus marinade/sauce from Cooking Light that seemed easy enough; plus the total cooking time was only 20 minutes, which made it doable for a busy weeknight.

While some of the “fast” recipes from Cooking Light seem to take me much longer than the listed time, this one actually was as easy as it seemed. I changed the original recipe just slightly by adding more veggies, and the dish was a hit with my two year old. If I had a con for this recipe, it would be that it’s a bit pricey compared to our usual meals—one pound of scallops will run you around $15—and I had a difficult time finding soba noodles (several grocery stores were all sold out??). Overall, I would make this again, though I may grill the scallops next time, sans marinade, and just toss everything together at the end.

Soy Citrus Scallops with Soba Noodles
From Cooking Light

3 tbsp low-sodium soy sauce
1 tbsp fresh orange juice
1 tbsp rice vinegar
1 tbsp honey
1/2 tsp minced peeled fresh ginger
1/4 tsp chili garlic sauce
1 tbsp dark sesame oil, divided
1 lb large sea scallops
4 cups hot cooked soba (about 6 oz uncooked buckwheat noodles)
1/8 tsp salt
1/4 cup thinly sliced green onions
1 bag of frozen steam-in-the-bag vegetables (I used carrots, sugar snap peas, and baby corn) 

Combine first six 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.

Steam vegetables according to the directions on the bag. Toss noodles with salt and green onions.

Place 1 cup noodle mixture on each of four plates. Top each serving with vegetables and about three scallops, and drizzle with a tablespoon sauce.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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