Soba Noodles with Seared Scallops

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Soba Noodles with Seared Scallops

Recipe adapted from Monica Pope, Sparrow Bar + Cookshop, Houston, TX

Yield: 4 servings

Cook Time: 20 minutes



4 ounces buckwheat soba noodles

4 ounces mugwort soba noodles (or an extra 4 ounces of buckwheat soba noodles)

1 tablespoon plus ½ teaspoon kosher salt, divided

12 large scallops

¼ teaspoon freshly ground black pepper

2 teaspoons canola oil

¼ cup soy sauce

¼ cup fresh lime juice (from 4 to 5 limes)

1 scallion, light green and white parts only, thinly sliced on a bias

2 small carrots, peeled and thinly sliced into matchsticks

¼ cup pickled red onions (optional)

¼ cup store-bought pickled ginger

2 teaspoons hot mustard (optional)

2 teaspoons wasabi paste (optional)


1. Fill a large bowl with ice and cold water and set aside. In a large pot of boiling water set over high heat, add the buckwheat noodles, mugwort noodles and 1 tablespoon of the salt and cook according to the package instructions until tender. Drain the noodles in a colander, then turn the noodles out into the ice water to chill. Once chilled, drain the noodles in a colander, dry the bowl and return them to the dried bowl.

2. Set the scallops on a layer of paper towels and use another paper towel to blot the scallops' tops dry. With a sharp paring knife, score the scallops with 2 crosshatch marks, making a ¼-inch-deep cut with each scoring. Season the tops of the scallops with the remaining ½ teaspoon of salt and the pepper. Heat a large skillet over high heat for 2 minutes. Add the oil and the scallops, crosshatch side down. Cook the scallops without moving until browned, about 2 minutes. Use a fish spatula to turn the scallops over, and brown on the other side until the scallops slightly resist semi-firm pressure, 1 to 2 minutes longer.

3. In a medium bowl, whisk together the soy sauce and lime juice. Pour the dressing over the noodles and use tongs to toss to combine. Divide the noodles among 4 bowls. Top each bowl with 3 scallops, then place the condiments around the edge of the bowl in small mounds in this order: scallions, carrots, pickled onions (if using), pickled ginger, hot mustard (if using) and wasabi (if using). Serve. Calories per Serving: 280; Sodium: 2,100mg; Total Carbohydrate: 45g; Fiber: 4g; Fat: 3.5g

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