Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce

maplewood 0

"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."
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27 m servings 457 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 77.3g
  • 25%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  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.



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

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 Korea...

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.

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 us...

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 noo...