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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
- 8 ounces uncooked soba (buckwheat) noodles
- 1 cup shaved carrots
- 1 cup green parts bok choy, thinly chopped
- 1/2 cup chicken broth
- 1/2 cup tahini paste
- 1 tablespoon ginger root, peeled and grated
- 1 tablespoon Organic, Raw honey
- 3 pieces cloves of garlic
- 1-2 teaspoons crushed red pepper
- 4 giant sea scallops
- 3 tablespoons light brown sugar
- 2-3 teaspoons cayenne pepper
- 2 tablespoons sesame or peanut oil
- 1 tablespoon real butter
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 2 tablespoons chopped peanuts (optional)
- Cook soba noodles according to package directions, about 8 minutes.
- 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.
- 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.
- 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.
- 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!
- 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.
- This recipe was entered in the contest for Your Best Recipe with Noodles