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Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce

By: maplewood  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 148 people have saved this

Prep Time:
20 Min
Cook Time:
7 Min
Ready In:
27 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (12 ounce) package buckwheat soba noodles
  • 2 tablespoons extra-virgin olive oil
  • 16 bay scallops, cleaned and patted dry
  • 8 cloves garlic, minced
  • 4 ripe tomatoes, diced
  • 2 red bell peppers, diced
  • 1 teaspoon dried basil
  • 8 pitted Kalamata olives, sliced
  • 2 tablespoons Dijon mustard
  • 1 pinch salt (optional)

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 455 | Total Fat: 10.8g | Cholesterol: 12mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by Laura 
It was much better the next day as a cold pasta salad. Also, I would double or triple the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2009 by SAVVYSCRAPPER 
for sure double scallops. have to love strong olives and bell pepper to enjoy this recipe. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2008 by Molly 
This recipe is fantastic! I didn't think that Dijon, tomatoes, peppers and kalamatas would go... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2008 by SUPERLB78 
This dish is so tasty - something you would order at a very good restaurant. I followed the... MORE

 
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