Soy Citrus Scallops With Soba Noodles Recipes

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SOY CITRUS SCALLOPS WITH SOBA NOODLES



SOY CITRUS SCALLOPS WITH SOBA NOODLES image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 3

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.

SOY CITRUS MARINATED SCALLOPS



Soy Citrus Marinated Scallops image

Categories     Citrus     Shellfish     Soy     Appetizer     Marinate     Sauté     Low Fat     Dinner     Seafood     Scallop     Winter     Healthy     Soy Sauce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 10

2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 tablespoons plus 1 teaspoon sugar
2 teaspoons finely grated peeled fresh ginger
2 teaspoons Asian sesame oil
2 lb large sea scallops (30), tough muscle removed from side of each if necessary
2 teaspoons vegetable oil
Garnish: 2 teaspoons sesame seeds (preferably black),toasted
Accompaniment: soba salad ;

Steps:

  • Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
  • Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
  • Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.

SPICY ORANGE SOY SCALLOPS WITH SOBA NOODLES



Spicy Orange Soy Scallops With Soba Noodles image

from "a communal table" - http://www.acommunaltable.com/2010/06/south-by-east-spicy-orange-soy-scallops.html

Provided by ellie3763

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs scallops
2 tablespoons fresh orange juice
6 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
1/2 tablespoon minced fresh ginger
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 lb snow peas
1/2 cup thinly sliced scallion
6 ounces 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.

Nutrition Facts : Calories 420.4, Fat 6.1, SaturatedFat 1, Cholesterol 54.6, Sodium 2743, Carbohydrate 55.4, Fiber 2.1, Sugar 12.3, Protein 38.3

SOY CITRUS SCALLOPS WITH SOBA NOODLES



Soy Citrus Scallops With Soba Noodles image

Make and share this Soy Citrus Scallops With Soba Noodles recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons low sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili-garlic sauce (such as Lee Kum Kee)
1 tablespoon dark sesame oil, divided
1 lb large scallop
4 cups hot cooked soba noodles (about 6 ounces uncooked buckwheat noodles)
1/8 teaspoon salt
1/4 cup thinly sliced green onion

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.

Nutrition Facts : Calories 156.8, Fat 4.3, SaturatedFat 0.6, Cholesterol 37.4, Sodium 706.4, Carbohydrate 9, Fiber 0.3, Sugar 5, Protein 19.9

CITRUS SOBA NOODLES



Citrus soba noodles image

Simple, zesty and quick. Throw in your favourite veg or a bit of chicken to make it a meal, or serve it as a simple side to Asian-inspired meals

Provided by Emma Lewis

Categories     Dinner, Main course, Snack, Starter, Supper

Time 15m

Yield Serves 6 as part of a meal

Number Of Ingredients 4

250g soba noodle (see know-how below)
4 spring onions , shredded
zest and juice 1 lime
1 tbsp soy sauce

Steps:

  • Cook the noodles in boiling water according to pack instructions, about 7 mins, then rinse under cold running water until cool. Drain well.
  • Tip into a bowl and toss with the spring onions, lime zest and juice, and soy sauce.

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