Tangerine-sesame Noodles With Scallops
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 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
Recipe
- 1 in a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
- 2 place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
- 3 remove peas and rinse immediately under cold water; set aside and allow to drain.
- 4 toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
- 5 season the scallops with salt and remaining red pepper.
- 6 heat olive oil in a large skillet over high heat.
- 7 cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
- 8 divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
- 9 serve immediately.
No comments:
Post a Comment