Ingredients

• 8 ounces soba noodles, or whole-wheat spaghetti
• 3 tablespoon white miso, (see Ingredient notes)
• 2 tablespoon mirin, (see Ingredient notes)
• 2 tablespoon rice vinegar
• 2 tablespoon canola oil
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 pound dry sea scallops, (see Ingredient notes), tough muscle removed
• 2 teaspoons extra-virgin olive oil
• 1 cup sliced scallions

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Cooking Directions

Step 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.

Step 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.

Step 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.