Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
16 sea scallops (size U10)
3 tablespoons (45ml) canola oil
1 cup (240ml) of red bell peppers, sliced
1 cup (240ml) of snap peas, sliced
1 cup (240ml) of broccoli florets
2 tablespoons (30ml) of ginger, peeled and grated
2 shallots, sliced
3 cloves garlic, chopped
¼ cup (60ml) sesame oil
3 tablespoons (45ml) of honey
½ cup (120ml) of soy sauce
½ cup (120ml) of orange juice
4 cups (1L) pre-cooked Asian soba noodles (egg noodles)
Salt, to taste
Method:
In a large wok, heat oil over medium-high heat.
Pat scallops dry, season with salt and place in hot oil flat side down.
Cook for 2-3 minutes without moving them, until you see a nice golden crust start forming.
Flip and cook for 2-minutes.
Remove from heat and place over a paper towel to drain excess liquid.
In the same wok, add peppers, snap peas and broccoli.
Cook for 2-3 minutes.
Add ginger, garlic and shallots.
Cook for 1-2 minutes.
Add sesame oil, honey, soy sauce and orange juice.
Bring to a boil and simmer for 3-4 minutes for the sauce to reduce.
Toss in pre-cooked soba noodles, and stir well.
Cook for 2-3 minutes.
Remove from the heat, and serve hot.
Split into 4 bowls, with 4 scallops on top.
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