Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce
Ingredients27 m servings 457
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
- Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.
Per Serving: 457 calories; 10 77.3 20.5 15 1062 Full nutrition
ReviewsRead all reviews 5
It was much better the next day as a cold pasta salad. Also, I would double or triple the number of bay scallops.
This dish is so tasty - something you would order at a very good restaurant. I followed the recipe almost exactly with superb results. And so easy! The soba noodles I found (had to go to a Korea...
for sure double scallops. have to love strong olives and bell pepper to enjoy this recipe. was too overpowering for us. Go by recipe on noodle bag for how long to cook.
This recipe is fantastic! I didn't think that Dijon, tomatoes, peppers and kalamatas would go good together but I was very pleasantly surprised! I didn't have any scallops and was trying to us...