Ingredients
- •12 large Dry Scallops, fresh (see above for prep instructions)
- •2 Tbsp sesame oil
- •1 bundle buckwheat soba noodles
- •3 green onions, sliced diagonally
- •1 large carrot, julienned (we use on like this)
- •1/4 head of purple cabbage sliced
- •1/2 cup Napa cabbage, sliced
- •1/2 cup sweet onion, shaved
- •1/2 cup minced cilantro
- •lime wedges for garnish
- •furikake (optional)
- •1 cup tangerine or orange juice (fresh squeezed)
- •1 small shallot, chopped
- •2 Tbsp ginger, grated
- •6 cloves garlic, minced
- •2 Tbsp toasted sesame oil
- •4 Tbsp ponzu sauce
- •1 tsp chili oil
- •1 Tbsp soy sauce
- •1 tsp jalapeno, minced
Preparation
Step 1
1.Using immersion blender or food processor, blend tangerine juice through jalapeno and taste. Adjust seasonings to your taste. Set aside.
2.Bring large pot of water to boil.
3.Prepare vegetables (above), set aside.
4.Boil soba for 5 minutes or until tender. Do not overcook.
5.Drain and return soba to same pot. Add sauce to taste. Toss. Keep warm over low heat.
6.Heat 1 Tbsp sesame oil in skillet over high heat.
7.Add scallops to pan, swirling each scallop lightly in oil and moving to the outside of the pan, so that you can continue adding scallops.
8.Cook 3-5 minutes, watching carefully as the bottoms turn golden and the bottom third of the scallop turns opaque (from translucent).
9.Add last 1 Tbsp sesame oil to pan. Flip each scallop with spatula. Set again for 3-5 minutes until golden crust forms.
10.Toss vegetables with hot soba and arrange on plate. Top with scallops, cilantro, a few lime wedges and a few shakes of furikake.
11.Enjoy!