Grilled scallops with poke bowl sauce

Total time 25 mins

15 mins preparation time

10 mins cooking time

Juicy, golden-grilled scallops served on soba noodles with crunchy cucumber and wakame seaweed. A light and elegant fusion dish seasoned with Kikkoman Poke Sauce.

Ingredients

10 portion(s)

For the scallop dish:

600 g

soba noodles, dried

400 g

cucumber, thinly sliced

80 g

wakame seaweed, soaked and drained

500 ml

Kikkoman Sauce for Poke Bowl

50 ml

lime juice

1 ½ kg

scallops (king scallops)

Salt to taste

50 ml

Kikkoman Sesame Oil

For garnish:

100 g

spring onion, white part, finely sliced

Allergens:

Soy, Gluten, Shellfish, Sesame

Total weight per portion:

455 g

Weight per ingredient:

Soba noodles: 140 g
Scallops: 130 g
Sauce: 55 g
Cucumber: 40 g
Spring onions: 10 g
Wakame seaweed: 80 g

Preparation

Step 1

Cook the noodles according to the packet instructions, drain and rinse under cold water to stop the cooking process.

Step 2

In a large bowl, combine the noodles with the cucumber and wakame. Drizzle with the Kikkoman Poke Sauce and lime juice, then toss gently to combine.

Step 3

Pat the scallops dry with kitchen paper, brush with the Kikkoman Sesame Oil and sear in a very hot pan or wok for 1–2 minutes each side until golden brown and firm to the touch. Season each scallop with a pinch of salt.

Step 4

Arrange the noodles and vegetables on plates, top with the grilled scallops and sprinkle with the spring onions.

Tip

Feel free to swap the scallops for shrimp or cod—both work beautifully, too.

Recipe-ID: F1141

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