This is an incredible way to prepare seared scallops. This Asian style scallops and soba noodles is quick, easy, and so good. The sweet and savory sauce was inspired by a local Japanese restaurant and it tastes amazing with the buttery scallops, hearty soba noodles and crisp snow peas.
This Japanese scallops recipe is simple enough to make on a weeknight but elegant enough for company. We used soba noodles to stay with the Japanese theme of our recipe but rice noodles would also make a terrific option.
I love scallops, either the small bay or the large sea scallops prepared any which way but I am partial to the large sea scallops. Check out our seared scallops in Romesco sauce or our seared scallops with black truffle.
Scallops are especially good when seared to a crisp, golden brown on the outside while the inside is creamy with a mild sweetness to the flesh. This recipe for seared scallops and snow peas will make a full meal with an Asian flair.
The Ingredients
The main components in this recipe are scallops, soba noodles, and snow peas. The Asian style sauce completes the meal and brings a wow factor to the table. Here is what you need.
- Soba noodles. Soba noodles are made with buckwheat flour and they are naturally gluten-free. You can find them in the Asian section of most grocery stores. You might also like our soba noodles with shrimp.
- Dark sesame oil. Get the dark toasted sesame oil for the most flavor. Light sesame oil does not compare to the depth of flavor in the dark, toasted oil.
- Soy sauce. If you want to keep this recipe gluten-free then get Tamari or make sure the soy sauce is labeled gluten-free.
- Lime juice.
- Rice vinegar.
- Honey.
- Fresh ginger. Fresh ginger really makes a big difference in this recipe and has a much bolder flavor than dried ginger. Use a microplane to grate the ginger root.
- Chile-garlic paste. You can find this sauce in the Asian section of the grocery store. You can add some amazing flavor to your recipes with this sauce. Try our spicy peanut sauce.
- Large sea scallops. You can substitute with smaller bay scallops but if you can find the larger scallops, it is worth it.
- Salt.
- Snow peas. If you can’t find snow peas, sugar snap peas will also work great. You might also like our sesame snap peas.
How to Make This Japanese Scallops Recipe
Here is a quick overview of the recipe but make sure you scroll down to the printable recipe card for all the details.
- Cook the noodles and toss them in the sesame oil then set them aside.
- Combine the ingredients for the sauce and let it simmer until it reduces and gets thick.
- While a skillet is preheating, blot the scallops dry and brush them with oil. Place the scallops in the hot skillet and sear them until they are golden brown.
- Steam the snow peas until tender-crisp.
- Divide the noodles, scallops, and snow peas among 4 serving dishes. Spoon the warm, sticky sauce over the top and serve.
Tips for Success
I have a cast-iron griddle that I like to use when searing scallops. The secret to getting a nice caramelized crust on them is to pat them dry with a paper towel. Brush each one with a high-heat oil such as peanut, coconut or avocado oil. When that griddle is smoking-hot, put half of them on the griddle and do not move them.
When you see the bottom edges turning brown, gently push on the scallop, if it moves, flip it over and sear the other side, when that side is seared, repeat with the next batch. They should be ready to turn in about three minutes.
Sear the flipped side for about two minutes! Check for doneness by making a small cut in one scallop with a sharp knife and it will be opaque when cooked.
The hot snow peas are so crisp and crunchy! This dish and the luscious sauce has just enough ‘kick’ from the chile-garlic sauce to highlight the creamy scallops.
This Japanese scallops recipe was inspired by a local restaurant and adapted from my cookbook: Cooking Light.
More Recipes You Will Love:
Our Chinese coconut shrimp recipe is packed with tender shrimp that are smothered in a decadent coconut sauce.
Our Cedar Plank Sockey Salmon is so easy and makes a great dinner for company. It gets served with a hazelnut vinaigrette that gives the salmon a hint of luxury.
This Ginger Miso-Glazed Salmon is fast, easy and perfect for weeknights when you just don’t have much time to cook.
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Seared Sea Scallops, Snow Peas and Soba Noodles
Ingredients
- 8 ounces soba noodles
- 2 tablespoons dark sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon finely grated peeled fresh ginger
- 1 teaspoon chile-garlic sauce
- 1 pound large sea scallops
- ¼ teaspoon sea salt
- 12 ounces fresh snow peas
Instructions
- Fill a large saucepan with water and when it begins to boil add the soy noodles. Cook 6-8 minutes until tender, drain them and toss them with the sesame oil. Put a lid on the pan and set aside to keep warm.
- In a small saucepan, over medium heat whisk the soy sauce, lime juice, vinegar, honey, ginger and chile-sauce. Reduce the heat to simmer and reserve.
- Heat a cast-iron skillet, fry pan or heavy-bottomed skillet set over high heat.
- While the skillet is heating, prepare the scallops by wiping/blotting them with a paper towel, brush one side with oil and when the skillet is smoking hot add half of the scallops, oiled side down and sear for three minutes without moving them. Brush oil on the top side of the scallops. When a nice brown crust forms on the bottom they loosen from the skillet, flip to the other side and sear for an additional two minutes. Remove from the skillet and keep warm on a plate covered with foil and proceed with searing the remaining scallops.
- While the scallops are searing, add ¼ cup of water to a saucepan and when it begins to boil, add the snow peas, place a lid on the pan and steam for one minute. Remove from the heat and drain off any remaining liquid. The peas will be bright green, hot and crunchy. Keep them warm.
To serve:
- Divide the hot noodles between 4 bowls, add equal amounts of scallops and snow peas to each bowl and spoon the hot sauce over the top of each serving. Enjoy
Nutrition
This recipe was originally posted on June 18, 2015. We updated the photos but left one of the original photos below.
Adela
Sunday 13th of November 2022
I loved the recipe! Thank you! It turned out great.
Pat Nyswonger
Sunday 13th of November 2022
Thank you Adela for the report. So happy you enjoyed the recipe!