• 4servings
  • 30minutes
  • 440calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B3, B6
MineralsSelenium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) soba noodles , or whole-wheat spaghetti

  2. 3 tablespoon(s) white miso (see Tips & Techniques)

  3. 2 tablespoon(s) mirin (see Tips & Techniques)

  4. 2 tablespoon(s) rice vinegar

  5. 2 tablespoon(s) canola oil

  6. 1 teaspoon(s) minced fresh ginger

  7. 1 teaspoon(s) minced garlic

  8. 1 pound(s) dry sea scallops (see Tips & Techniques) , tough muscle removed

  9. 2 teaspoon(s) extra-virgin olive oil

  10. 1 cup(s) sliced scallions

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.

  2. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger, and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.


Send feedback