Trouble With Toast

Recipe: Soy Citrus Scallops with Soba Noodles | May 12, 2009

Cooking for my mom is always challenging.  She’s not a picky eater in the standard sense, but certain ingredients that are constants in my repertoire (most cheeses and beans/legumes come immediately to mind) are not her favorites.  So, for her Mother’s Day dinner, I struggled to find a recipe that she would really like, AND that would be special enough for the holiday, AND that would be relatively healthy (since fiance and I are watching our weight).

Enter this Asian-inspired dish, from Cooking Light magazine.  The sea scallops are big and luscious and have a decadent texture that just screams “special occasion.”  The marinade/sauce is a good balance of salty (from the soy sauce) and sweet (from the honey), but it also has a nice kick, both from the OJ and from the chili garlic sauce.  There’s a lot going on, but it all comes together really nicely.  As for the accompanying veggies, they couldn’t be easier.  I added some beautiful local carrots to the mix, and it amped up both the flavor and the nutrition.

The dish was a big hit, and it was actually quite simple and quick to prepare.  I even used the same marinade on chicken last night, and it was super flavorful.  So, even though scallops are a bit expensive and more of a once-in-a-while treat, I think the ideas behind this recipe will stay in my arsenal for a good long while.  Enjoy!

  • 3  tablespoons  low-sodium soy sauce
  • 1  tablespoon  fresh orange juice
  • 1  tablespoon  rice vinegar
  • 1  tablespoon  honey
  • 1/2  teaspoon  bottled ground fresh ginger
  • 1/4  teaspoon  chili garlic sauce (such as Lee Kum Kee)
  • 1  tablespoon  dark sesame oil, divided
  • 1  pound  large sea scallops
  • 4  cups  hot cooked soba (about 6 ounces uncooked buckwheat noodles)
  • 1/8  teaspoon  salt
  • 1/4  cup  thinly sliced green onions

Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.

Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.

Soy citrus scallops



  1. Those scallops look amazing…so dark and caramelized. I have to try these.

    Comment by Lemmonex — May 12, 2009 @ 1:39 pm

  2. Thanks! They did turn out well, and they caramelized beautifully without getting overcooked. And they were so easy!

    Comment by bettyjoan — May 12, 2009 @ 5:19 pm

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