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Asian Style Grilled Scallops With Somen Noodle Salad And Cilantro Vinaigrette
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- #105643
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 (1.5- 2oz size) scallops (medium sized)
2 tablespoons black sesame seeds
salt and pepper, to taste
4 ounces cooked and chilled buckwheat somen noodles
3/4 cup cilantro vinaigrette
1 1/2 cup shredded romaine lettuce
2 stalks diced celery
1/4 cup minced red onion
micro greens
1 pinch lemon zest
1 pinch lime zest
directions
Pat scallops with a paper towel until both sides are dry and season the scallops with salt and pepper and coat one side with black sesame seeds.
Saute over a moderate flame using canola oil for 2 to 3 minutes on each side, or until the scallops are cooked. Cool to room temperature.
Toss cooked and chilled somen noodles, romaine, celery and red onion with three-fourths of the vinaigrette and season to taste with salt and pepper.
Assembly: Arrange some of the noodle mixture in the center of each plate.
Place two scallops on top of the noodles and spoon the remaining vinaigrette over the scallops and around the plate.
Garnish the top of scallops with zests of lime and lemon and micro greens.
Recipe Source: Chef Robert Davis, Regional Director of Brookdale Senior Living's Dining Services, North Division
added by
UltimateChefAmerica
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 14, 2010
I had to improvise a little due to resources. I used soba noodles and mixed salad greens instead of the somen noodles and micro greens. I also couldn't get black sesame seeds so I used regular. I wasn't sure about the cilantro vinaigrette - I used a basic vinaigrette and added cilantro.