Recipe: Gingered Scallops with Soba Noodles

GINGERED SCALLOPS WITH SOBA NOODLES

FOR THE MARINADE:
1 1/2 tablespoons dry white wine
1 1/2 tablespoons orange juice
1 tablespoon minced fresh ginger
2 tablespoons minced red or yellow bell pepper
1 tablespoon chopped fresh basil
1 tablespoon minced cilantro
1/2 teaspoon sugar
Salt and white pepper to taste
1 1/2 pounds scallops
1/2 pound soba noodles or thin whole wheat spaghetti
FOR THE VEGETABLE MIXTURE:
12 fresh spinach leaves
1/2 cup each julienned carrots, red bell pepper and zucchini
12 fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon canola oil
1 teaspoon sesame-seed oil
1 teaspoon minced garlic
2 teaspoons canola oil

Combine marinade ingredients and add scallops. Set aside to marinate while you prepare the other ingredients.

Cook noodles according to package directions; drain.

In a large mixing bowl, combine them with the vegetable-mixture ingredients. Toss and set aside.

In a wok or skillet, heat oil over medium heat. Drain scallops (discard marinade) and saute 1 1/2 minutes on each side or until done; do not overcook.

Pour scallops and pan juices over noodles and serve.

Makes 6 servings
Source: The Choy of Cooking by Sam Choy