This dish is typically served warm or even chilled, but not usually hot, and so it works well as a flexible, meat-option dish because all the vegetables can be cooked and tossed with the noodles and set aside while the scallops are cooked. Scallops are best served immediately. To make all 4 servings with scallops, you will need 12 scallops, 4 tablespoons cornstarch, and 4 to 6 tablespoons oil; you may need to cook the scallops in 2 or 3 batches.
Makes 4 servings
8 ounces soba noodles
1 tablespoon toasted sesame oil
1 tablespoon tamari or soy sauce
1 garlic clove, minced
1 tablespoon freshly grated ginger
2 tablespoons extra-virgin olive oil or coconut oil
1 small onion, chopped
1 leek, white and green parts, thinly sliced on the diagonal
1 small red bell pepper, sliced
6 stemmed shiitake mushrooms, finely sliced
½ pound fresh spinach or baby bok choy, halved and sliced lengthwise
½ cup shelled pistachio nuts
Makes 1 serving
3 sea scallops
2 teaspoons cornstarch
1 tablespoon coconut oil
1. Bring a large saucepan or stockpot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until al dente, 3 to 4 minutes. Drain the noodles and rinse under cool water and drain well. Transfer the noodles to a large bowl and toss with the sesame oil, tamari, garlic, and ginger.
2. Heat the oil in a medium skillet over medium-high heat. Add the onion and leek and sauté 6 minutes. Add the bell pepper and mushrooms and cook, stirring frequently, until the vegetables are tender-crisp, about 5 minutes. Add spinach, cover the pan, reduce the heat to medium-low, and cook until the spinach is wilted, about 2 minutes.
3. Add the vegetables to the noodles, tossing to combine. Garnish each serving with 2 tablespoons nuts.
3A. The Flex Option: Pat the scallops dry and place on a shallow dish. Dust with the cornstarch, covering both sides. Heat the oil in a small skillet over medium-high heat. Using tongs, place the scallops in the hot oil and sear until crispy brown on underside, about 2 minutes. Flip and cook until the scallops are opaque and crispy brown on the second side, 1 to 2 minutes. Add the scallops to one serving of noodles, vegetables, and nuts.