Tag Archives: Soba

Nantucket Bay Scallops – See You in November

The season for Nantucket Bay Scallops is coming to an end during the month of March.  As you will not see these little delicacies again in your local fish market until November, I recommend a dinner starring the sweet scallops from Massachusetts’ Nantucket Island.

This recipe is for sautéed Nantucket Bay Scallops and shrimp over buckwheat noodles.

Ingredients:

Oriental style buckwheat noodles (soba noodles)

Unsalted butter

8 cleaned and deveined large shrimp

¼ pound Nantucket Bay Scallops

Sesame oil

Soy sauce

1 lemon

Fresh ground pepper

Sea salt

First, prepare the Oriental style buckwheat noodles according to the package instructions, boiling them for 5 minutes and then running cold water into the pot to prevent them from sticking together.  While the noodles are cooking, heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp in the pan, cooking for about two minutes per side until the shrimp become opaque.  Remove the shrimp from the pan and add more butter.  Place the scallops in the pan with space in between them so that they caramelize.  These tiny scallops cook very quickly – only two minutes at most!

To plate, scoop the noodles into a serving dish and mix with sesame oil and soy sauce to taste.   Top with the shrimp and scallops and season with freshly squeezed lemon juice, ground pepper and sea salt.

Scallops and Shrimp

So long, Nantucket Bays, until next fall!

Fish Plate

Salmon and Soba

Last night my husband returned from the fish market with two large salmon steaks.  While we typically enjoy salmon fillets, the steaks were a tasty alternative.  I decided on an Asian theme as I remembered some soba – Japanese buckwheat – noodles among our pastas.

I sautéed the salmon steaks in a nonstick pan with a few tablespoons of salted Irish butter.  The total cook time was about 11 minutes as the steaks were so substantial – we shared one and saved the rest for today’s lunch.  I flipped the steaks back and forth several times with large wooden spatulas so that each side became a golden brown.   After removing them from the pan, I sliced each steak into two along the center bone and topped with chopped chives, French finishing salt and a squeeze of lemon.

For the side, I prepared the soba noodles according to the package instructions, boiling them for 5 minutes and then running cold water into the pot to prevent them from sticking together.  Using a wire ladle, I scooped the noodles into a serving dish and mixed in fresh greens, including baby bok choy and red chard.  A generous drizzle of sesame oil and soy sauce as well as some fresh ground pepper served as the seasoning for the side.

Chopsticks are optional!Salmon

Noodles