Sweet Roasted with Pomegranate
Seared Scallops over Buckwheat Noodles with Yuzu Vinaigrette
Yuzu is a citrus fruit that resembles a small bumpy-skinned grapefruit. It tastes lemony with a complex floral flavor. Asian markets may have fresh yuzu or bottled juice, or you can substitute plain rice vinegar.
Scallops & Noodles
  • 12 ounces scallops (1-3 scallops per serving depending on size)
  • 1 package (8 oz.) buckwheat noodles
  • Olive oil for searing
Season scallops with salt and pepper. Set aside.
Cook noodles just until al dente*. Drain.
Heat a skillet over high heat. Coat skillet with oil and sear the scallops, being sure not to crowd them. Sear for 1-2 minutes total on both sides. Remove scallops from pan.
Place one fourth of the noodles in each dish. Place scallops on top and sprinkle with garnishes and Wonderful Almond Accents. Serve with chopsticks.
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1/4 cup yuzu juice or rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • Fresh ground pepper, to taste
Whisk together vinaigrette ingredients in a medium bowl. Place hot drained noodles in vinaigrette and let stand while preparing scallops.
  • Sweet Roasted with Pomegranate Wonderful Almond Accents
  • Sugar snap peas, sliced on bias
  • Cherry tomatoes, halved
  • Scallions, sliced thinly
  • Black Sesame Seeds
*Cat’s cooking tip: Divide noodles into four bundles. Tie at one end with a rubber band (to keep noodles neatly together) and cook just until al dente. With tongs, remove bundles from boiling water and place in vinaigrette while preparing scallops. Remove from vinaigrette and cut off rubber bands and hard ends of noodles before placing in serving dishes.

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