READY IN 27 mins

Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce

Read Reviews (5)

"The minimally bitter buckwheat noodles add a special zest to the favorite scallop-tomato combination, perfectly matched by the delicate yet strong French mustard and accented by powerful Greek olives." — maplewood

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 7 mins
READY IN 27 mins

Reviews More Reviews

Jun 11, 2008

It was much better the next day as a cold pasta salad. Also, I would double or triple the number of bay scallops.

—Laura

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Mar 15, 2008

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 Korean grocery) called for cooking only 30 seconds, so I ended up over-cooking mine, but they still tasted great. The buckwheat flavor goes perfectly with the peppers and tomatoes ... add in the scallops, and wowsa! Highly recommended - I will make it again, and probably for company.

—SUPERLB78

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6 Ratings

Jan 04, 2009

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.

—SAVVYSCRAPPER

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Sep 25, 2008

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 use what I had in the house instead of shop so I used some salmon I had and it was terrific and I'm not a huge salmon fan. Great recipe! thanks!

—Molly

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Oct 11, 2011

This sauce was fantastic! I used green olives and shrimp instead of kalamata and scallops. The combination of the tomatoes, olives, basil and dijon mustard was really dynamite. The buckwheat noodles didn't add much to the dish. I'd use this sauce recipe again, perhaps over other types of pasta or with chicken breast instead of seafood.

—waverly

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Nutrition

Calories
457 kcal
23%

Carbohydrates
77.3 g
25%

Cholesterol
15 mg
5%

Fat
10 g
15%

Fiber
2.9 g
12%

Protein
20.5 g
41%

Sodium
1159 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 457
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
** Saturated Fat 1.4g 7 %
Cholesterol 15mg 5 %
Sodium 1159mg 46 %
** Potassium 759mg 21 %
Total Carbohydrates 77.3g 25 %
** Dietary Fiber 2.9g 12 %
Protein 20.5g 41 %
** Sugars 5.7g
** Vitamin A 59 %
** Vitamin C 156 %
** Calcium 9 %
** Iron 37 %
** Thiamin 53 %
** Niacin 56 %
** Vitamin B6 34 %
** Magnesium 37 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.