Ingredients:

• 8 ounces soba noodles, or whole-wheat spaghetti
• 3 tablespoons white miso, (see Ingredient notes)
• 2 tablespoons mirin, (see Ingredient notes)
• 2 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 pound dry sea scallops, (see Ingredient notes), tough muscle removed
• 2 teaspoons extra-virgin olive oil (you can sub out some of this for sesame oil)

Directions:

Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions.

Drain and transfer to a large bowl. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl.

Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer).

Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side.

Transfer to a plate and cover with foil to keep warm.

Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute.

Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.

Some suggestions:

Adding the noodles they're basically dry, triple the sauce ingredients.

You can use rice noodles, cooked 3 minutes in boiling water and then drained.

After patting the scallops dry dredge them in a bit of flour, then cook in a mix of oil and butter, to get good browning on them.

Can also sautée a chopped head of bok choy and add it to the noodles and sauce.