Tangerine-Sesame Noodles With Scallops

Name: Tangerine-Sesame Noodles With Scallops
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup fresh squeezed tangerine juice; 3 tablespoons reduced sodium soy sauce; 3 tablespoons peanut butter; 2 tablespoons toasted sesame oil; 2 teaspoons finely grated fresh ginger, peeled; 2 teaspoons fresh tangerine zest, finely grated; 1/4 teaspoon ground red pepper; 1 cup snow peas; 2 carrots, cut into matchstick pieces; 10 ounces whole wheat spaghetti, cooked as per package directions; 1 lb sea scallops, rinsed and dried well on paper towels; 1/8 teaspoon salt; 1 tablespoon olive oil; 3 green onions, cut into thin diagonal slices

Submitted by PaulaG

"Nothing wakes up those taste buds like citrus. Here is a recipe with a twist. A twist of tangerine zest and fresh squeezed tangerine juice. This will keep them coming back for more. Recipe was adapted from Prevention Magazine."

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photo by kolibri

Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

¹⁄₄ cup fresh squeezed tangerine juice
3 tablespoons reduced sodium soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons finely grated fresh ginger, peeled
2 teaspoons fresh tangerine zest, finely grated
¹⁄₄ teaspoon ground red pepper
1 cup snow peas
2 carrots, cut into matchstick pieces
10 ounces whole wheat spaghetti, cooked as per package directions
1 lb sea scallops, rinsed and dried well on paper towels
¹⁄₈ teaspoon salt
1 tablespoon olive oil
3 green onions, cut into thin diagonal slices

directions

In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
Remove peas and rinse immediately under cold water; set aside and allow to drain.
Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
Season the scallops with salt and remaining red pepper.
Heat olive oil in a large skillet over high heat.
Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
Serve immediately.

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Reviews

For substitution I used oranges for tangerines (as they're not in season). And wow - the marinade was absolutely fantastic. However I was disappointed that the tangyness and the freshness was overpowered almost completely by the snowpeas and the carrots, as happened with the scallops as well. I mopped up the sauce though with a piece of bread (Finnish rieska - recepie #81854 - this is what I call fusion cooking!) and it was delicious. I also found that it's quite easy to prepare ahead - let the carrots marinate in the sauce, and when you're ready put rest of the incredients together.

kolibri
We loved this recipe. I used shrimp instead of scallops, added garlic and subbed red and yellow bell peppers for the snow peas. Great way to use those seasonal Clementines.

sugarpea
we found the sauce to be very thick and it coated the pasta well. i had to add more orange juice to the mixture and some hot water to thin it out a bit.nice taste with the tangerine zest and juice.

chia2160

Tweaks

We loved this recipe. I used shrimp instead of scallops, added garlic and subbed red and yellow bell peppers for the snow peas. Great way to use those seasonal Clementines.

sugarpea
For substitution I used oranges for tangerines (as they're not in season). And wow - the marinade was absolutely fantastic. However I was disappointed that the tangyness and the freshness was overpowered almost completely by the snowpeas and the carrots, as happened with the scallops as well. I mopped up the sauce though with a piece of bread (Finnish rieska - recepie #81854 - this is what I call fusion cooking!) and it was delicious. I also found that it's quite easy to prepare ahead - let the carrots marinate in the sauce, and when you're ready put rest of the incredients together.

kolibri

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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