Ingredients
1½ lb sea scallops, drained and patted dry
3 garlic cloves, minced
orange juice, (from 1 orange)
orange zest, (from 1 orange)
lemon juice, or lime, (from 1 lemon)
lemon zest, or lime, (from 1 lemon)
4 tbsp cilantro, chopped
3 tbsp ginger, grated
2 tbsp honey
2 tbsp vegetable oil
1 tbsp sesame oil
2 tsp soy sauce, preferably low sodium
salt and ground black pepper, to taste
10 oz soba noodles, cooked and cooled
1½ cups snow peas, blanched and cooled
⅔ cup cherry tomatoes, halved
½ cup olive oil
¼ cup water, add more as needed
5 tbsp sweet soy sauce, “Kecap Manis”
3 tbsp creamy peanut butter
3 tbsp rice vinegar
½ tsp chili flakes
salt and ground black pepper, to taste
1 tsp black sesame seeds, roasted
1 tsp white sesame seeds, roasted
peanuts, roasted and crushed
green onions, thinly sliced
seaweed, roasted, thinly sliced or cut
Preparation
In a mixing bowl, add the following and whisk until evenly incorporated: sweet soy sauce, peanut butter, rice vinegar, chili flakes, and all the sesame seeds.
Add the oil in a steady stream, whisking constantly until emulsified. You can also use a food processor or a blender to make this step easier.
Add your noodles and toss to combine. Set aside.
Heat up the vegetable oil in a skillet over medium-high heat. Add the scallops and sear for roughly 3 minutes per side or until seared evenly on all sides. Drain but do not discard the oil in the pan and set aside.
Reduce the heat to medium-low. Using the same skillet, add your ginger and garlic. Saute until translucent.
Add all the zests and juices, honey, and soy sauce. Increase heat to medium and bring to a boil.
Reduce to a simmer and continue simmering for roughly 10 minutes until reduced by at least ½ and slightly thickened.
Once reduced, add the cilantro and sesame oil. Stir to combine.
Adjust seasoning with salt and pepper to taste.
Return the scallops back to the skillet and allow it to simmer and briefly absorb its flavors for no more than 3 minutes.
You may need to thin out the coated pasta by adding 1 tablespoon of pasta water at a time, tossing in between until loosened.
Add the snow peas and cherry tomatoes. Toss to combine and adjust seasoning as needed.
Onto a serving platter, place the pasta at the bottom together with the snow peas and cherry tomatoes. Place the scallops on top in a straight line. Drizzle the sauce on top of the scallops.
Garnish with peanuts, green onions, and seaweeds. Serve!
