Seared Scallops with Miso Soba


Summer is fast approaching, and it’s time to start preparing lighter and refreshing recipes again. This seared scallops with miso soba dish is fresh, easy and so pretty. You can also toss the soba ahead with the dressing and keep it refrigerated for a day to let the flavors seep in.

Seared Scallops with Miso Soba


  • 8oz dried soba
  • 1 radicchio head, leaves separated and bigger leaves cut in half
  • a handful of dill fronds
  • 6-8 baby carrots, thinly slices lengthwise
  • Sesame seeds, for garnish
  • Salt
  • 12oz of scallops
  • 2 tbsp. of olive oil
  • Dressing
  • 1/3 cup olive oil
  • 3 tbsp. fresh lemon juice
  • 1 1?2 tbsp. rice vinegar
  • 1 1?2 tbsp. soy sauce
  • 1 tbsp. white or yellow miso paste
  • 2 tsp. toasted sesame oil
  • 1?2 tsp. sugar
  • 1 tsp of grated ginger
  • Salt to taste


  1. Remove muscles from scallops if they haven't been removed. Muscles are small tougher white pieces on the side of the scallops - if you can't see them visibly then they probably have been removed. Soak scallops in a bowl of cold water for 10 minutes.
  2. Heat a medium pot of water over high heat to boiling, add soba noodles and cook according to package instructions. Drain and set aside.
  3. In a small bowl, whisk dressing ingredients together.
  4. In a large salad bowl, add radicchio leaves, carrot slices and dill fronds. Add drained soba noodles. Whisk dressing once more so it's emulsified and add dressing to bowl. Gently toss with tongs. Season with salt to taste and sprinkle sesame seeds.
  5. Pat scallops dry. Season scallops with salt and pepper. In a large skillet heat olive oil over medium high heat. When hot, add scallops in a single layer. Cook scallops about 2 minutes on each side until slightly browned and inside is cooked through and opaque.
  6. Serve noodles in 4 bowls and top each with a few scallops.

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