Warm Buckwheat Noodles With Scallops In Tomato Pepper Sauce Recipes

BUCKWHEAT NOODLE SALAD

Steps:

• Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
• Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

WARM BUCKWHEAT NOODLES WITH SCALLOPS IN TOMATO-PEPPER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
• Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.

BUCKWHEAT CRêPE NOODLES WITH CHIVE BUTTER

Steps:

• Make crêpes and cut into noodles:
• Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated.
• Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot. Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is just cooked through, about 15 seconds more. Transfer crêpe to a large sheet of wax paper. Make more crêpes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crêpes in 2 piles.
• Transfer crêpe stacks to a cutting board and cut each stack into 1/2-inch-wide strips, then separate into noodles.
• Make chive butter and assemble dish:
• Put oven rack in upper third of oven and preheat oven to 350°F. Generously butter a baking pan.
• Mash together butter and chives with a fork in a small bowl, then add salt and pepper to taste.
• Spread noodles in baking pan and reheat in oven until hot, about 15 minutes.
• Melt chive butter (along with any remaining melted butter from crêpes) in a small saucepan, then drizzle over noodles. Gently transfer noodles to a warmed serving bowl (noodles are delicate).
• *Available at natural foods stores and some supermarkets.

SCALLOPS IN TOMATO SAUCE

Steps:

• Shell scallops.
• Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
• Heat oil on low and cook shallot or onion until tender.
• Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
• Cover and simmer mixture for 10 minutes.
• Remove lid and increase heat to high, to reduce the liquid quantity to half.
• Remove sprig of thyme and bay leaf.
• Press the sauce through a sieve into a frying pan.
• Bring the tomato sauce back to a simmer.
• Remove scallops from marinade.
• Place on a paper towel to remove excess marinade.
• Add the zest of a lemon and the scallops to the sauce.
• Gently poach them for 2 minutes, being careful not to allow the sauce to boil.

WARM BUCKWHEAT NOODLES WITH SCALLOPS IN TOMATO-PEPPER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
• Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.

SCALLOPS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Add all ingredients to a bowl.
• Let it sit at room temperature for 1 hour, then start the scallops.
• Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
• Heat olive oil in a pan.
• Add scallops and sauté 2-3 minutes.
• Turn over and cook 3 minutes more until browned.
• To serve, place 2 romaine leaves on a plate.
• Top lettuce with 4-5 tablespoons of sauce.
• Add 3 scallops to each plate and garnish with a lemon wedge and parsley.