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Ingredients
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8 ounces soba noodles, or whole-wheat spaghetti
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3 tablespoons white miso, (see Ingredient notes)
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2 tablespoons mirin, (see Ingredient notes)
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2 tablespoons rice vinegar
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2 tablespoons canola oil
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1 teaspoon minced fresh ginger
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1 teaspoon minced garlic
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1 pound dry sea scallops, (see Ingredient notes), tough muscle removed
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2 teaspoons extra-virgin olive oil
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1 cup sliced scallions
Directions
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Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
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Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
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Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.
Tips
Ingredient Notes: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
Mirin: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
We prefer cooking with “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
Nutrition Facts (per serving)
418 | Calories |
12g | Fat |
52g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 418 | |
% Daily Value * | |
Total Carbohydrate 52g | 19% |
Dietary Fiber 3g | 10% |
Total Sugars 8g | |
Protein 24g | 47% |
Total Fat 12g | 15% |
Saturated Fat 1g | 5% |
Cholesterol 27mg | 9% |
Vitamin A 253IU | 5% |
Vitamin C 5mg | 5% |
Folate 34mcg | 9% |
Sodium 873mg | 38% |
Calcium 46mg | 4% |
Iron 3mg | 18% |
Magnesium 87mg | 21% |
Potassium 425mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.