This one is another result of “clean out the cooking magazines frenzy,” and it came from Cooking Light. We really liked it. I changed up the cooking method a little – I skipped marinating the scallops because I didn’t think they would pan sear as well if already wet. I like a nice sear on them, so I took care of that first, then cooked them in the sauce for a minute to get the flavor set in. I served with a side of snow peas tossed with a soy and mirin vinaigrette, which was nice but alas I overcooked the peas. Don’t do that and it’s a great side! 🙂
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon rice vinegar
- 1/2 teaspoon minced peeled fresh ginger (or about 1/4 t dry)
- 1/4 teaspoon chili garlic sauce (I just used Sriracha and didn’t measure)
- 1 tablespoon dark sesame oil, divided
- 1 pound large sea scallops
- soba noodles, cooked
Combine first 6 ingredients and 1 teaspoon oil in a bowl and whisk to combine
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add scallops to pan; sauté 2-3 minutes on each side or until well seared. Remove scallops from pan; keep warm. Place sauce in pan; bring to a boil. Return scallops to pan; cook 1 minute, then remove again. Toss noodles with salt and green onions then add to pan and coat with sauce. Place 1 cup noodle mixture on each plate and top with lightly coated scallops.
Very generous portions for a low calorie meal – about 350 for 3-4 scallops, soba noodles, and peas.