Author Notes
I've had a love affair with sea scallops since I was a young girl, always requesting them for my birthday dinner. Now that I'm a mom of four I've had to come up with interesting ways to get my kids to eat interesting aka ethnic foods. Everyone is a fan of these savory and sweet tahini noodles and carrots and who doesn't love a giant sea scallop seared to perfection? —Gwen simplyhealthyfamily
Ingredients
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8 ounces
uncooked soba (buckwheat) noodles
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1 cup
shaved carrots
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1 cup
green parts bok choy, thinly chopped
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1/2 cup
chicken broth
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1/2 cup
tahini paste
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1 tablespoon
ginger root, peeled and grated
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1 tablespoon
Organic, Raw honey
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3 pieces
cloves of garlic
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1-2 teaspoons
crushed red pepper
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4
giant sea scallops
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3 tablespoons
light brown sugar
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2-3 teaspoons
cayenne pepper
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2 tablespoons
sesame or peanut oil
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1 tablespoon
real butter
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1/4 cup
chopped cilantro
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1/4 cup
chopped scallions
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2 tablespoons
chopped peanuts (optional)
Directions
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Cook soba noodles according to package directions, about 8 minutes.
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Meanwhile: Heat a large, heavy based stainless steel or cast iron skillet over medium-high heat. Prepare scallops by rinsing quickly under cool water and pat dry with paper towels.
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Heat 1 tablespoon of the oil in the pan. When very hot, add Bok Choy. Sauté for 2-3 minutes. Using a slotted spatula, remove from heat while reserving any oil (leave it in pan) and place in the bowl you will be using to toss your pasta in. Set aside.
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Shave carrot lengthwise into thin strips using a vegetable peeler. In a small bowl, combine broth, tahini, ginger, Tamari, honey, crushed pepper, and garlic; stir with a whisk until smooth.
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In a small, shallow bowl, stir together brown sugar and cayenne. Gently press each side of the scallops into the mixture one at a time. When your pan is hot, add a small pat of butter and coat pan. Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary. Using tongs, flip scallops and cook another 2 minutes. DO NOT overcook scallops!
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Combine carrots, bok choy and cooked noodles in a large bowl; toss with the tahini sauce to coat. Sprinkle with sliced scallions, cilantro and chopped peanuts. Top with seared scallops and serve immediately.
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