Today was class day and we are having leftovers, but I thought you’d enjoy this wonderful scallop meal I have made before. It comes from the April 2009 Cooking Light Magazine.


Soy Citrus Scallops with Soba Noodles

3T low-sodium soy sauce

1T orange juice

1T rice vinegar

1T honey

½ t grated fresh giner

1/4 t chili garlic sauce

1T dark sesame oil

1# large sea scallops at least 12

6 oz. uncooked soba noodles   Cook according to package directions

1/8t salt

¼ thinly sliced green onions

Combine the first six ingredients and 1t oil in a shallow dish and add scallops in a single layer. Marinate 4 minutes per side.

Heat remaining 2t of oil in a large skillet over med-high heat. Remove scallops from dish reserving marinade. Add scallops to pan; sauté 1 minute on each side. Remove scallops from pan and keep warm. Place remaining marinade in pan and bring to a boil. Return scallops to pan and cook an additional minute. Toss noodles with salt and green onions. Place 1C cooked noodles on each of 4 plates. Top each serving with 3 scallops and drizzle with 1T sauce. As Jim eats for 3, this served Jim and I. I served with steamed snow peas.