For your weeknight meals, offer this recipe as a heart-healthy gesture.
Serve with steamed sugar snap peas or baby bok choy.
Miso-Marinated Scallops on Soba Noodles
1/2 -inch piece ginger root
1 medium clove garlic
1 teaspoon white miso paste
1 tablespoon mirin or dry sherry
1 tablespoon plain rice vinegar
6 ounces dry-pack scallops
6 ounces dried soba noodles, preferably thin
1/2 teaspoon toasted sesame oil
1/2 teaspoon canola oil or corn oil
Bring a deep pot of water to a boil over high heat, making sure it can hold at least 2 more cups of water than its current volume.
Meanwhile, peel the ginger, then finely grate it into a shallow glass dish. Mince the garlic and add to the dish. Whisk in the miso, the mirin or sherry and the vinegar. Add the scallops and turn them to coat. Marinate the scallops at room temperature for 10 to 15 minutes, turning them over a few times.
Trim the scallions, then cut into 2-inch pieces. Cut each piece lengthwise into very thin strips, placing them in a mixing bowl as you work. Add the soba noodles to the boiling water, stirring to make sure they don’t stick together. Once the water returns to a boil, add 1 cup of cool tap water. Cook just long enough for the water to return to a boil again, then add another cup of water. Once the water returns to a boil, check the noodles for doneness; they should be firm yet tender. Drain in a colander, then immediately transfer to the mixing bowl with the scallions. Drizzle with the toasted sesame oil and toss to coat and incorporate. Cover loosely.
Heat the canola or corn oil in a medium nonstick skillet over medium heat. Remove the scallops from the marinade; use a paper towel to pat them dry, then add them to the skillet. (Discard remaining marinade.) Cook for about 6 minutes, turning the scallops over once as their edges brown and crisp and they become just opaque. Be careful not to overcook. Divide the dressed soba noodles between bowls or plates. Top each portion with scallops. Makes 2 or 3 servings.