Scallops in a Spicy Broth with Soba Noodles

Yield: 2 – 4 servings

Ingredients

• 4 to 8 ounces of soba noodles
• 2 tablespoons of extra-virgin olive oil
• 8 fresh shitake mushrooms, halved and stems removed
• Salt and pepper to taste
• 2 ½ -4 cups of chicken stock
• 4 large sea scallops
• 1 tablespoon fresh cilantro, chopped and packed
• 1 tablespoon fresh parsley, chopped and packed

Spice Mixture

• 3 small cloves of garlic
• 1 teaspoon of dry roasted coriander seeds
• ½ teaspoon of coarse sea salt
• 1 teaspoon of fresh ginger, chopped

Directions

1. Add the soba noodles to a pot of unsalted water and cook at a boil for 3-4 minutes.  Drain the noodles and run them under cold water until chilled to stop the cooking.
2. Place the spice ingredients – garlic, roasted coriander seeds, sea salt and ginger in mortar and pestle and grind until the mixture is fairly fine.
3. Eat the olive oil over medium heat until it is hot, but not smoking.  Add the spice mixture and stir for 30 seconds until fragrant.  Add the mushrooms and stir for another 30 seconds.  Add the stock and season with salt and pepper.  Simmer for 2-3 minutes.
4. Ladle some of the stock mixture into a separate skillet and bring to a boil.  Add the scallops and cover. Let the scallops cook for 30-45 seconds then take the pan off the heat and let sit – still covered.
5. Heat some water in a kettle.  Pour the boiling water over the noodles while they are still in the colander.  This will make them warm again.  Drain the noodles thoroughly and divide them between 2 soup bowls.  Spoon the scallops and sauce over top.  Divide the stock and vegetables between the bowls and garnish with fresh cilantro and parsley.