| | Directions | | 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. 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. 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. |
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| Ingredients | | - |  | 8 ounces soba noodles, or whole-wheat spaghetti |
| - | | 3 tablespoons white miso, (fermented soybean paste) |
| - | | 2 tablespoons mirin, (A low-alcohol rice wine essential to Japanese cooking) |
| - | | 2 tablespoons rice vinegar |
| - | | 2 tablespoons canola oil |
| - | | 1 teaspoon minced fresh ginger |
| - | | 1 teaspoon minced garlic |
| - | | 1 pound dry sea scallops, (scallops that have not been treated with sodium tripolyphosphate, or STP), tough muscle removed |
| - | | 2 teaspoons extra-virgin olive oil |
| - | | 1 cup sliced scallions |
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