Scallop and Soba Noodle Salad (4 Serves)
Scallop and Soba Noodle Salad (4 Serves)
| 350 g | ‘Fresca’ Raw Roe Off Scallops, thawed and drained |
| 1Tbsp | Soy Sauce |
| 1Tbsp | Sweet Chilli Sauce |
| 2tsp | Garlic, minced |
| 240g | Soba Noodles, cooked and chilled with 1tsp of sesame oil and 1Tbsp olive oil |
| 8 | Snow Peas, finely sliced |
| ½ | Carrot, finely sliced |
| 1 | Spring Onion, finely sliced |
| 5 | Mint Leaves, torn roughly |
| 4-6 | Coriander sprigs, roughly torn |
| 1Tbsp | Soy Sauce |
| 1Tbsp | Olive Oil Salt and Pepper to season |
let’s get cooking
- Place thawed scallops onto some paper towel and season with salt and pepper. Take some more towel and gently press onto scallops to remove any excess moisture. Place the scallops into a bowl and add the soy, sweet chilli and garlic. Mix well and allow to marinade in fridge for 10-15min.
- While marinading, prepare the salad by combining the noodles, peas, carrot, onion, mint and coriander in a large bowl. Spoon over the soy and olive oil and using tongs gently mix the salad together.
- Add scallops to a hot, pre oiled frying pan and cook for 2-3min or until the scallop have a light browned colour and just a little bounce when pressed. Place salad into individual plates or one large serving bowl then place scallops around or onto the salad. Serve.
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Fresca Cooked and Peeled Prawns Box
Pack weight: 350 grams
