Tuesday, September 10, 2019

Scallops And Soba Noodles.

Scallops are on the menu today.
With soba noodles.
And some other stuff.
It's going to be good.

If you're unfamiliar with soba noodles, let me enlighten you.  Soba noodles are a staple of Japanese cooking.  Unlike Italian pasta, which is generally made from durum wheat flour, soba noodles are made from buckwheat, which is a relative of rhubarb and sorrel.  And Wiki tells me that "soba" is the Japanese name for buckwheat.  Despite the name, buckwheat is not related to wheat.  It's not a grass.  As such, buckwheat is gluten-free, in case that interests you, diet-wise.

Soba noodles, as opposed to boxed store-bought pasta, actually have a flavor.  And that flavor is not cardboard.  Soba noodles are earth and nutty and have a slightly chewy texture. 

Cook the noodles according to package directions, which will vary from brand to brand.  Since I'm adding a seasoned sauce to the noodles, I don't bother to salt the cooking water.  You want to cook the noodles al dente,  or "to the tooth," tender, but retaining their chew.  Drain the noodles, then rinse under cold water to stop further cooking and to remove the excess sticky surface starch, keeping the noodles separate and avoiding clumping.

To prepare scallops, look for the little "foot" on the side.  It's tough and rubbery and needs to be removed.  Simply pull it off and discard it.  Or you can feed it to your cat.  Your cat will thank you.

Rinse the scallops, then pat dry with paper towels.

After drying the scallops, season with a dusting of Old Bay
and a few grinds of pepper.

I'm going to give the scallops a quick sear,
add some accoutrements and a sauce, and serve.
Have everything ready to go.

handful or two of frozen peas, 
Drop peas into boiling, salted water
for a minute, then drain.
1/2 cucumber, small dice
1 scallion, sliced
1 TB toasted sesame seeds
2 TB toasted peanuts
fresh mint

 2 TB ginger juice and some of the pulp
1/4 cup lime juice
1 TB soy sauce
1 tsp sesame oil
Combine all ingredients.

To get juice from ginger,
I find it easiest to have the ginger frozen.
When I buy fresh ginger root,
I cut it into 1-inch cubes and freeze.
When I need ginger, I take out a cube,
nuke it for about 23 seconds,
then I can squeeze it or run it through a garlic press
and get the juice.
If you're using a press,
use the first pressing of the pulp in your dressing.
The drier pulp, you can discard.

To prepare:
First I heated my skillet over medium high heat.
Then I added just a film of peanut oil.
When the peanut oil gets shimmery (say 350°-375°)
drop in a tablespoon or two of unsalted butter.
Let it melt, then add in the scallops, one by one. 
Do not try to move the scallops around.
Leave them alone!
Scallops will stick to the skillet and tear if you try and move them.
They'll release themselves once properly seared.
I cook the scallops on the first side for 2 - 2 1/2 minutes.
These are large sea scallops.
(10 to a pound.) 
Turn scallops over and cook for another minute or so.

Remove scallops from pan
and pour in dressing.
 Reduce heat and let dressing reduce and concentrate.
Swirl in a pat of butter for richness.

To plate,
mound the soba noodles and top with scallops.
Add the cooked peas, diced cucumber, toasted sesame seeds,
 toasted peanuts, and sliced scallion.
Pour the dressing over top,
sprinkle in some torn mint leaves, and serve.

Now, for the step-by-steps:
Pan is nice and hot.
With a film of oil and a pat of butter.
Drop in the scallops and resist the urge to move 'em around.
In a minute or two, they'll release themselves.

Sear both sides.

When nicely seared, remove scallops and pour in sauce.
Let simmer a bit and reduce to concentrate the flavors.
Scrape up the goodie bits on the bottom of the pan.
That's where the flavor is.
Swirl in a pat of butter for a little extra oomph.

And plate.

I have peas, diced cucumbers,
 toasted peanuts and sesame seeds.
For the peas, please don't use canned.
Use frozen and drop in boiling water for about 30 seconds then drain.
Tear up some mint and add to the mix.


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