Pan-seared Scallops over Ginger Soba Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup(s) pine nuts toasted |
1/8 cup(s) pearled barley toasted |
1/2 cup(s) sweet onion diced |
4 clove(s) garlic minced |
3 cup(s) baby spinach stemmed, washed & dried |
3 ounce(s) soba noodles |
4 tablespoon(s) grape-seed or canola oil |
1/2 teaspoon(s) dark sesame oil |
8 medium sea scallops (or 6 large) |
Directions:
1. Mix the sauce for the noodles:
2. /2 tsp dark sesame oil
3. tbsp grape-seed or canola oil
4. /4 tsp fresh crushed ginger or 1 tsp ginger powder
5. /2 tsp orange juice
6. NOTE: The sauce is meant to be delicate and not over-power.
7. Toast the pine nuts and set aside.
8. Toast the pearled barley, then add it to a small pot (1.5 qt) of water that's warming towards a boil.
9. Heat a 10-12 skillet and add 3 tbsp of grape-seed or canola oil, followed by the onions until almost translucent, and then the garlic for another 2-3 minutes. Add the spinach for another minute until starting to wilt, then remove from heat. The spinach should maintain some structure, not salad-stiff but not mushy either.
10. Boil the noodles for 4-5 minutes, drain, and then coat with the ginger sauce by tossing in a bowl.
11. Divide the spinach/onion/garlic between two shallow bowls, and top with the noodles in a nest in the center.Re-heat the skillet. When hot add the scallops and let them sear for 2-3 minutes. Turn and repeat. De-glaze the pan with a small amount of Marsala or Sherry cooking wine.
12. Top your plates and enjoy.
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