This dish of Miso Orange Glazed Scallops with Stir-Fry Vegetable Soba Noodles is a wonderful way to enjoy fresh produce and seafood at its finest. It’s light yet satisfyingly delicious.
Recently, I finally made it to the Westport Farmer’s Market. All these years, I’ve wanted to go, but just hadn’t found the time. Now that I have just one child at home, I’ve been spending some time doing things that I haven’t had time to…making doctor’s appointments for myself, getting started on a much needed home repair/maintenance list that has gone ignored far too long, and going to places that I’ve always wanted to, but just never had time to.
What a gold mine the Westport Farmer’s Market is. Not only are there similar vendors to the farmer’s market in my own town, but there are so many more, including my old CSA farm (that stopped delivering to our town several years ago – I loved them!), a seafood merchant, a mushroom farmer, and even food served on site. What a treat!
On that same day, I trekked down to the Japanese market (another place I hadn’t been to in a few years) and picked up some snow peas, bok choy, salmon sashimi, salmon roe, and other fun stuff.
So, with fresh scallops in hand, farm fresh shitake mushrooms, carrots and red bell peppers, as well as some Asian vegetables, I made this beautiful dinner of Miso Orange Glazed Scallops with Stir-Fry Vegetable Soba Noodles for the three of us. My son didn’t have any scallops, so he enjoyed just the noodles and vegetables, as well as sushi roll-ups with the salmon sashimi and salmon eggs I had bought.
Miso Orange Glazed Scallops with Stir-Fry Vegetable Soba Noodles
- 3.4 ounces soba noodles
- 1 1/2 tablespoons light miso
- 2 tablespoons fresh squeezed orange juice
- 2 tablespoons mirin
- 2 teaspoons sesame oil divided
- 1 tablespoon finely chopped ginger
- 1 large clove garlic minced
- 1 teaspoon sambal olek
- 10 ounces fresh sea scallops
- 2 teaspoons olive oil
- 1 cup scallions cut into 1 1/2" pieces, white and green parts
- 1 1/2 cups snow peas trimmed
- 1 cup red bell pepper cut into strips
- 1/2 cup carrots julienned
- 2 cups baby bok choy cut into bite size pieces
- 1 cup shitake mushrooms sliced
- 1 teaspoon gluten-free soy sauce
- black sesame seeds
Cook soba noodles according to package directions; rinse in cold water; drain and set aside.
In a bowl, mix together miso, orange juice, mirin, 1 teaspoon sesame oil, ginger, garlic and sambal olek. Add scallops and toss gently to coat. Cover and marinate 15-30 minutes in the refrigerator.
Remove scallops from marinade using slotted spoon (save the marinade) and place on baking sheet that has been lined with foil and oiled. Turn scallops over so the other side has a little oil on it. Broil 7-9 minutes until cooked through.
Heat oil in wok or large skillet. Add white parts of scallions and stir-fry a minute. Add snow peas, carrots, bok choy, and mushrooms; stir fry about a minute; add reserved marinade, 1 teaspoon sesame oil, soy sauce and remaining scallions. Cook another minute. Add cooked soba noodles and toss to coat and heat through.
Plate soba noodles and arrange scallops on top. Sprinkle with black sesame seeds.
Adapted from Boston University
Use zucchini noodles instead of soba noodles for lower carb option (255 calories/3 freestyle points/28 grams carbs)