Tahini Soba Noodles with Caramelized Jumbo Sea Scal

Name: Tahini Soba Noodles with Caramelized Jumbo Sea Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces, weight Buckwheat (soba) Noodles; 6 whole Jumbo Sea Scallops; 1 cup Carrots, Shaved; 1/2 cups Chicken Broth; 1/2 cups Tahini Paste; 1 Tablespoon Freshly Grated Ginger; 2 Tablespoons Tamari; 1 Tablespoon Organic, Raw Honey; 1 teaspoon Crushed Red Pepper; 3 cloves Garlic, Minced; 1 Tablespoon Brown Sugar; 3 teaspoons Cayenne Pepper; 1 teaspoon Butter; 1/4 cups Cilantro For Garnish; 1/2 cups Peanuts, Chopped, For Garnish; 1/2 cups Green Onions, Sliced, For Garnish

Servings: persons

10 ounces, weight Buckwheat (soba) Noodles
6 whole Jumbo Sea Scallops
1 cup Carrots, Shaved
1/2 cups Chicken Broth
1/2 cups Tahini Paste
1 Tablespoon Freshly Grated Ginger
2 Tablespoons Tamari
1 Tablespoon Organic, Raw Honey
1 teaspoon Crushed Red Pepper
3 cloves Garlic, Minced
1 Tablespoon Brown Sugar
3 teaspoons Cayenne Pepper
1 teaspoon Butter
1/4 cups Cilantro For Garnish
1/2 cups Peanuts, Chopped, For Garnish
1/2 cups Green Onions, Sliced, For Garnish

1
Cook soba noodles according to package directions, about 8 minutes.
2
Meanwhile, heat a large, heavy-based stainless steel or cast iron skillet over medium-high heat.
3
Prepare scallops by rinsing quickly under cool water and pat dry with paper towels.
4
Shave carrot lengthwise into thin strips using a vegetable peeler.
5
Combine broth, tahini, ginger, Tamari, honey, red pepper, and garlic; stir with a whisk until smooth.
6
In a small bowl, stir together brown sugar and cayenne.
7
Gently press each side of the scallops into the mixture one at a time.
8
When your pan is hot, add a small pat of butter and coat.
9
Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary.
10
Using tongs, flip scallops and cook another 2 minutes.
11
Do not overcook scallops!
12
Remove from heat and serve immediately.
13
To plate, combine carrot and other veggies, tahini sauce, and cooked noodles in a large bowl; toss to coat.
14
Sprinkle with slivered green onions, cilantro and chopped peanuts.
15
Top with seared scallops and serve immediately.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 ounces, weight Buckwheat (soba) Noodles, 6 whole Jumbo Sea Scallops, 1 cup Carrots, Shaved, 1/2 cups Chicken Broth, and more.

Yes, Tahini Soba Noodles with Caramelized Jumbo Sea Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tahini Soba Noodles with Caramelized Jumbo Sea Scallop

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions