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
uncooked soba (buckwheat) noodles
green parts bok choy, thinly chopped
ginger root, peeled and grated
Organic, Raw honey
cloves of garlic
crushed red pepper
giant sea scallops
light brown sugar
sesame or peanut oil
chopped peanuts (optional)
In This Recipe
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.