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
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.