Ingredients

• 1 1/2 tablespoons dry white wine
• 1 1/2 tablespoons orange juice
• 1 tablespoon minced ginger
• 1 tablespoon minced red bell pepper
• 1 tablespoon minced yellow bell pepper
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon minced cilantro leaves
• 1/2 teaspoon sugar
• Salt and white pepper
• 1/2 pound soba (Japanese thin brown wheat noodles)
• 12 fresh spinach leaves
• 1/2 cup julienned carrots
• 1/2 cup julienned red bell pepper
• 1/2 cup julienned zucchini
• 12 fresh basil leaves
• 1 tablespoon minced cilantro
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame seed oil
• 1 teaspoon minced garlic
• 2 teaspoons canola oil
• 1 1/2 pounds scallops

Instructions

1. In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
2. Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
3. In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.