Citrus-Soy Scallops with Soba Noodles

Citrus-Soy Scallops with Soba Noodles

Citrus-Soy Scallops with Soba Noodles Recipe
Prep time
Cook time
Total time
Serves: 6
  • 2 tsp(s) OIL,SESAME,SALAD OR COOKING organic toasted sesame oil
  • 2 pound(s) SCALLOP,MIXED SPECIES,RAW wild, sustainable sea scallops
  • ¼ cup(s) LIME JUICE,RAW fresh organic lime juice
  • 2 tsp(s) GINGER ROOT,RAW fresh organic ginger, grated
  • 2 Tbsp(s) SOY SAU MADE FROM SOY&WHEAT (SHOYU),LO NA organic tamari (gluten free soy sauce)
  • ¼ cup(s) LEMON JUICE,RAW fresh organic lemon juice
  • 2 tsp(s) VEGETABLE OIL,AVOCADO organic avocado oil
  • 8 ounce(s) Eden Foods Buckwheat Soba Noodles
  1. Whisk together the soy sauce, lemon and lime juices, ginger, and sesame oil in a wide, shallow, nonreactive bowl.
  2. Boil the water for the soba noodles, add the noodles, and cook until al dente.
  3. Meanwhile, add the scallops to the lemon soy mixture and marinate, covered, at room temperature, for 5 minutes on each side. (Do not marinate longer or the scallops will become mushy when they're cooked.)
  4. Transfer the scallops to a plate and reserve the marinade.
  5. Cook the scallops. STOVETOP METHOD: Heat ½ teaspoon avocado oil in a 12-inch safe nonstick skillet over moderately high heat until hot but not smoking. Saute the scallops, six to eight at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the flat sides, transferring them to a plate as they're cooked.FLAVORWAVE METHOD: Place grill on high setting. Arrange scallops in a single layer. Cook at 350 F for 3-4 minutes. Scallops should be light golden brown and opaque in the center.
  6. Wipe out the skillet. Add the marinade, and boil until reduced, about 2 minutes.
  7. Place the scallops over the soba noodles, and drizzle with sauce.

Nutrient Information Per Batch

1811.07 kcal Calories, 317.56 mg Calcium, 207.65 g Carbohydrate, 299.64 mg Cholesterol, 29 g Total Fat, 12.86 g Fiber, 7.78 mg Iron, 531.02 mg Magnesium 3152.76 mg Potassium, 178.79 g Protein,202.01 mcg Selenium, 2684.12 mg Sodium, 11.18 g Sugars, 12.45 mg Zinc, 3.05g Saturated fat, 0 trans Fat, 12.27 g Monounsaturated fats, 9.37 g Polyunsaturated fats, 466.96 IU Vitamin A, 1.48 mg Vitamin B6, 13.89 mcg Vitamin B12, 55.75 mg Vitamin C, 0 IU Vitamin D, 0.22 Vitamin E, 2.14 mcg Vitamin K, 165.56 mcg Folate,0.16 mg Vitamin B1(Thiamin),11.83 mg Vitamin B3(Niacin),0.65 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 5.49 mcg Lutein and Zeaxanthin, 0.11 g ALA, 0.82 g EPA, 0.98 gDHA,2841.75 mg Phosphorous, 0.99 mg Manganese, 0 mcg Alpha carotene, 20.28 mcg Beta carotene, 10.37 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Nuts
  • No Seeds
  • No Dairy
  • No Poultry
  • No Molds
  • No Nightshade
  • No Eggs
  • No Gluten
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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