1.INGREDIENTS

-8 ounces soba noodles or whole-wheat spaghetti
-3 tablespoons white miso paste
-2 tablespoons mirin
-2 tablespoons rice vinegar
-2 tablespoons canola oil
-1 teaspoon minced fresh ginger
-1 teaspoon minced garlic
-1 pound dry sea scallops, tough muscle removed
-2 teaspoons extra-virgin olive oil
-1 cup sliced scallions

NUTRITTION INFORMATION

-Calories: 450 kcal
-Carbohydrates: 52 g
-Dietary Fiber: 1 g
-Fat: 11 g
-Protein: 33 g
-Sugars: 3 g

2.COOKING DIRECTIONS

-Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.

-Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

-Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.

Yield: 4 servings