Recipes - Japanese

Cha Soba Salad With Seared Scallops
Cha Soba Salad with Seared Scallops


Seared Scallops bring their own magic to every dish and when you team them up with some soba noodles, you have a sure-shot winner. Try this Japanese dish - Cha Soba Salad!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

270g Hakubaku Organic Cha Soba Green Tea
4 cup iceberg lettuce (washed and shredded)
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1 cup bean sprouts (chopped)
1 large carrot (grated)
200g scallops
2 tsp olive oil
2 tbsp lime Juice (fresh)
½ cup walnuts (chopped)
1 bunch coriander leaves (chopped)

Dressing

2 tsp Yeo's Light Soy Sauce
2 tsp olive oil
2 tsp Poonsin Fish Sauce
1 tsp Yeo's Sesame Oil
1 tsp Yeo's Sambal Oeleck
1 tbsp ginger (freshly grated)




Steps:
  1. In a large mixing bowl, gently and thoroughly combine all the vegetable ingredients with the soba. Set aside.
  2. In a small bowl combine all the dressing ingredients; mix well, then pour over soba mixture.
  3. Divide soba mixture into 4 portions. Using a large fork or tongs, on 4 serving plates, form each portion of soba into a neat round stack.
  4. Lightly coat scallops with olive oil and pan fry until cooked (2-3 mins). Drizzle lime juice over the scallops and add to serving plate. Garnish with remaining walnuts and coriander.

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Cha Soba Salad With Seared Scallops

Cha Soba Salad With Seared Scallops

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Seared Scallops bring their own magic to every dish and when you team them up with some soba noodles, you have a sure-shot winner. Try this Japanese dish - Cha Soba Salad!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

270g Hakubaku Organic Cha Soba Green Tea
4 cup iceberg lettuce (washed and shredded)
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1 cup bean sprouts (chopped)
1 large carrot (grated)
200g scallops
2 tsp olive oil
2 tbsp lime Juice (fresh)
½ cup walnuts (chopped)
1 bunch coriander leaves (chopped)

Dressing

2 tsp Yeo's Light Soy Sauce
2 tsp olive oil
2 tsp Poonsin Fish Sauce
1 tsp Yeo's Sesame Oil
1 tsp Yeo's Sambal Oeleck
1 tbsp ginger (freshly grated)

Instructions
  1. In a large mixing bowl, gently and thoroughly combine all the vegetable ingredients with the soba. Set aside.
  2. In a small bowl combine all the dressing ingredients; mix well, then pour over soba mixture.
  3. Divide soba mixture into 4 portions. Using a large fork or tongs, on 4 serving plates, form each portion of soba into a neat round stack.
  4. Lightly coat scallops with olive oil and pan fry until cooked (2-3 mins). Drizzle lime juice over the scallops and add to serving plate. Garnish with remaining walnuts and coriander.

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