Spicy Orange Soy Scallops With Soba Noodles Recipes

GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES

Gingered Scallops with Colorful Soba Noodles image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 1/2 tablespoons dry white wine
1 1/2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon minced red bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon minced cilantro leaves
1/2 teaspoon sugar
Salt and white pepper
1/2 pound soba (Japanese thin brown wheat noodles)
12 fresh spinach leaves
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
12 fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon sesame seed oil
1 teaspoon minced garlic
2 teaspoons canola oil
1 1/2 pounds scallops

Steps:

In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

SWEET AND SPICY SCALLOPS AND BOK CHOY

Sweet and Spicy Scallops and Bok Choy image

This recipe takes very few ingredients and only a few minutes to put together! This healthy blend of bok choy and scallops would go great over some steamed rice. Slightly adapted from a Chatelaine recipe. Enjoy!

Provided by Nif_H

Categories Greens

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 baby bok choy, quartered
16 sea scallops or 40 bay scallops
1/8 teaspoon salt
4 teaspoons butter
1/2 cup Thai sweet chili sauce
1/4 cup water
1 tablespoon rice wine vinegar

Steps:

Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
Remove scallops to platter, on top of bok choy and tent with foil.
Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.

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