| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 404 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 41 mg |
| Sodium | 1373 mg |
| Serving Size | 1 of 4 servings |
| Calories | 404 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 41 mg |
| Sodium | 1373 mg |
Reviews
great dish. i’m sure to make it again