Bite Of Minnesota: Seared Scallops With Coconut Soba Noodles

MINNEAPOLIS (WCCO) -- It was a beautiful weekend, perfect for spending with friends and family at the farmers market. I arrived armed with a long list and plenty of reusable bags to carry my market finds. One by one, I started checking off the list finding lemongrass, sweet corn, summer squash and green onions. I hadn't planned on buying water spinach, but after I came up blank when a friend asked what it was, I knew I had some experimenting to do. Plus, it was only $1 for a large bunch, so why not?

One dish that I tried used several market ingredients including lemongrass, chiles, napa cabbage, sugar snap peas, and water spinach. Miso is a salty Japanese condiment that gives this dish a lot of depth typically made from soybeans. It can be found at specialty food markets and natural food stores.

Seared Scallops with Coconut Soba Noodles - Serves 8

6 oz. uncooked soba noodles
1/2 cup chopped cilantro
1/3 cup chopped lemongrass
1 tbsp grated fresh ginger
2 tsp yellow miso (in a pinch, use soy sauce)
2 Thai chiles, seeded and chopped
3 garlic cloves
2 shallots, peeled
1 tbsp sesame oil
1 cup low-sodium vegetable broth
2 tbsp brown sugar
3 1/2 tbsp low-sodium soy sauce
1 (14 oz.) can light coconut milk
4 cups thinly sliced napa cabbage
1/2 cup thinly sliced green onions, divided
1 cup fresh peas
1 lb. sea scallops
2 tbsp olive oil
2 tbsp butter
4 cups water spinach leaves, chopped

Cook noodles according to package directions. In a food processor, combine cilantro, lemongrass, ginger, miso, chiles, garlic and shallots and process into a paste.

Heat a Dutch oven over medium-high heat; add oil evenly to pan. Add cilantro mixture and sauté 5 minutes. Stir in broth, scraping pan to loosen browned bits. Stir in sugar, soy sauce, and coconut milk. Add cabbage, 1/4 cup onions, and peas to the pan; cook 5 minutes, stirring occasionally. Remove pan from heat; stir in noodles.

Meanwhile, heat a large skillet over medium-high heat. Once hot, add butter and oil, season scallops, and add to the pan. Cook 1 1/2 minutes per side or until a golden crust forms on the outside.

Spoon noodle mixture evenly into 8 bowls and top each serving with scallops, remaining green onions and water spinach.