Golden Seared Alaska Scallops on Vietnamese Flavored Soba Noodle Salad – Alaska Seafood

Directions:

1. Cook the soba noodles until they are tender;

2. Put in to cold water to stop the cooking;

3. Once cool drain and toss with 2 tbs of sesame oil to avoid the noodles from sticking together and to flavor;

4. Add in the rest of the fresh ingredients the pickled carrots, cucumbers, peanuts and beansprouts;

5. Toss well and rest in the fridge;

6. For the dressing combine water, fish sauce, lime juice, chopped garlic, ginger, chili and sugar;

7. Taste and adjust as needed;

8. Pour over the noodles and marinate a little (reserve some sauce for the Alaska Scallops);

9. Just before serving add the coriander, Thai basil and spring onions;

10. Pat scallops dry;

11. Heat a heavy frying pan over high heat and oil;

12. Once the pan is very hot add in the Alaska Scallops one at a time (Ensure you do not over crowd the pan!!);

13. Allow the scallops to sit undisturbed for about 60 seconds or until perfectly golden;

14. Once golden flip the scallops over and let sit for 30 seconds;

15. Remove scallops from pan and cool a little;

16. Arrange the noodle salad into the serving dish and place the salad (scallop) on top;

17. Sprinkle with the chopped peanuts.

Note: Soba noodles have been preferred to the traditional rice noodles, as soba noodles have a firmer consistency.