Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 (8-ounce) package soba noodles
- 1 pound scallops patted dry
- 3 cloves garlic minced
- 1 (8-ounce) bag coleslaw mix (red and green cabbage and carrots)
- 1/4 to 1/2 cup stir-fry sauce teriyaki or soy sauce
Preparation
Prepare noodles according to package directions.
Meanwhile, season scallops with salt and pepper. In a large, lightly oiled skillet over medium-high heat, sear scallops on both sides until browned and tops begin to crack, about 3 to 4 minutes per side. Remove to a plate and cover with foil to keep warm. In the same skillet, saut? garlic until softened, adding a little more oil if necessary. Add the cabbage mix and 1/4 cup stir-fry sauce and saut? until cabbage and carrots are softened. Add additional sauce as needed. Add the drained noodles to the veggies and heat through. Push mixture to a side and return the scallops briefly to the pan to rewarm. Mound the noodles-veggie mix in bowls and top with scallops. Add more sauce, if needed.
