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Soy Citrus Scallops With Soba Noodles

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“Cooking Light, APRIL 2009”

Ingredients Nutrition

  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon fresh orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 12 teaspoon bottled ground fresh ginger
  • 14 teaspoon chili-garlic sauce (such as Lee Kum Kee)
  • 1 tablespoon dark sesame oil, divided
  • 1 lb large scallop
  • 4 cups hot cooked soba noodles (about 6 ounces uncooked buckwheat noodles)
  • 18 teaspoon salt
  • 14 cup thinly sliced green onion


  1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
  2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade.
  3. Add scallops to pan; sauté 1 minute on each side or until almost done.
  4. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil.
  5. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
  6. Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes.
  7. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk.
  8. Pour over peas mixture; toss.

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