Scallop salad with ginger

2saves
40min


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About this recipe: This unusual and very nutritious salad is based on soba, the Japanese noodles made from buckwheat. They are tossed with bean sprouts, Chinese leaves, fresh coriander and an intensely flavoured dressing, then topped with juicy soy-grilled scallops and mushrooms and a garnish of fine shreds of nori seaweed.

Norma MacMillan

Ingredients
Serves: 4 

  • 350 g (12½ oz) large flat mushrooms
  • 250 g (8½ oz) queen scallops
  • 200 g (7 oz) soba (Japanese buckwheat noodles)
  • 125 g (4½ oz) Chinese leaves, shredded
  • 170 g (6 oz) bean sprouts
  • 4 spring onions, shredded
  • 4 tbsp chopped fresh coriander
  • 1 sheet toasted sushi nori, about 20 x 18 cm (8 x 7 in), cut into fine strips
  • Soy and garlic baste
  • 2 garlic cloves, crushed
  • 4 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 2 tsp caster sugar
  • Soy dressing
  • juice of 1 large lemon
  • 2 tsp finely grated fresh ginger
  • 1 tbsp rich soy sauce
  • ½ fresh red chilli, seeded and finely chopped

Method
Prep:40min  ›  Ready in:40min 

  1. Preheat the grill to high, and line the grill pan and a baking tray with foil. To make the baste, mix together the garlic, oil, soy sauce and sugar until smooth. Set aside one-third of the baste in a large mixing bowl. Brush some of the remaining baste over both sides of the mushrooms and place on the grill pan. Brush the scallops with the rest of the baste and place on the baking tray.
  2. Bring a large saucepan of water to the boil and cook the soba for about 6 minutes, or according to the packet instructions, until tender. Drain.
  3. While the noodles are cooking, make the dressing. Add the lemon juice, ginger, soy sauce and chilli to the reserved baste in the salad bowl and stir until smooth.
  4. Add the drained noodles to the dressing and toss to coat. Add the Chinese leaves, bean sprouts, spring onions and coriander, and toss well again. Divide among 4 shallow bowls.
  5. Grill the mushrooms for about 10 minutes or until tender, turning them over once. Remove from the heat, then grill the scallops for 2 minutes or until just cooked.
  6. Slice the mushrooms and scatter them over the salad with any cooking juices. Add the scallops and the shreds of nori, and serve.

Another idea

Make a prawn and rice noodle salad with coconut and ginger. For the dressing, mix together 1 tsp finely grated fresh root ginger, the juice of 1 lime, 4 tbsp coconut cream, 1 tbsp soy sauce, 1 tbsp chilli dipping sauce, 1 crushed garlic clove and 1 tsp caster sugar. Replace the soba with rice noodles, cooking them for 4–5 minutes or until just tender. Drain and toss with the dressing, then add 225 g (8 oz) halved cherry tomatoes, ½ cucumber, cut into strips, and 4 shredded spring onions. Grill 350 g (12½ oz) peeled raw tiger prawns until they turn pink, then toss into the salad while still warm, together with a handful of torn fresh basil leaves and 2 tbsp chopped fresh coriander.

Plus point

Buckwheat, native to central Asia, was introduced to Europe at the end of the Middle Ages. It contains useful amounts of vitamin A and vitamins from the B group. It is low in fat and rich in starchy carbohydrate. Although buckwheat itself is gluten-free, buckwheat flour is usually mixed with wheat flour to make noodles such as soba, so this dish is not suitable for people with gluten or wheat intolerance.

Each serving provides

B1, B6, B12, C, E, folate, niacin, copper, selenium, zinc * A, B2, iron, potassium

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