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1
Bring a deep pot of water to a boil over high heat
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2
Meanwhile peel the ginger then finely grate it into a shallow glass dish.
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3
Mince the garlic and add to the dish.whisk in the miso the mirin or sherry and the vinegar.
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4
Add the scallops and turn to coat.
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5
Marinate for fifteen minutes.
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6
Trim the scallions, the cut into 2 inch pieces.
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7
Cut each piece lengthwise into very thin strips placing them in a mixing bowl as you work.
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8
Add the soba noodles to the boiling water stirring to make sure they don't stick.
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9
Once the water boils again, add 1 cup cool tap water.
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10
Cook just long enough for the water to return to a boil.
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11
Then add another cup of water.
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12
Once the water returns to a boil the n check the noodles for doneness.
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13
They should be firm yet tender.
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14
Drain then immediately transfer to the mixing bowl with the scallions.
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15
Drizzle with the toasted sesame oil and toss to coat and incorporate.
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16
Cover loosely to keep warm.
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17
Heat the canola oil in a medium nonstick skillet over medium Heat.
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18
Remove the scallops from the marinade, use a paper towel and pat them dry.
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19
Then add them to the skillet.
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20
Cook about 6 mins total, turning over the scallops once as the edges brown and crisp and they should become just opaque.
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21
Be careful not to overcook.
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22
Divide the dressed soba noodles between bowls or plates.
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23
Top each portion with scallops.
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24
Serve right away.
