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Soy-Ginger Grilled Scallops

Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.

  • Servings: 4

Source: Martha Stewart Living, July/August 1999


  • 1/4 cup freshly squeezed lime juice, (about 3 limes)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons peanut oil
  • 1 tablespoon freshly grated ginger
  • 8 1/2 ounces soba (buckwheat) noodles
  • 1 pound fresh spinach, stems removed, leaves cut into 1/2-inch-wide strips
  • 1 bunch scallions, white and pale-green parts only, thinly sliced diagonally
  • 1 pound shiitake or white mushrooms, stems removed
  • 1 1/2 pounds sea scallops (16 large), tough muscle removed


  1. Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.

  2. Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.

  3. Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

Cook's Notes

Scallops can become tough if overcooked. They should be opaque and firm to the touch when done.

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