Oriental Noodles With Scallops and Jade Vegetables

• 5 ounces romaine lettuce leaves
• 2 tablespoons grated orange peel
• 1 large garlic clove
• 1 piece fresh ginger (quarter-size)
• 6 tablespoons safflower oil
• 6 tablespoons seasoned rice vinegar (sushi vinegar)
• 1 teaspoon dry mustard
• 14 teaspoon oriental sesame oil
• 14 teaspoon dried red pepper flakes
• 14 teaspoon salt (to taste)
• 1 (8 ounce) bok choy, trimmed, halved lengthwise
• 8 small green onions, cut into feed tube lengths (2 oz. total)
• 12 ounces bay scallops
• 6 ounces zucchini, cut into 1/2-inch dice
• 3 ounces dried angel hair pasta

1. Thick slicer:.
2. Stand lettuce in feed tube and slice using light pressure;wrap in plastic and chill until ready to use.
3. Steel knife:.
4. Place orange peel in work bowl.
5. With machine running, drop garlic and ginger through feed tube and mince.
6. Add safflower oil, vinegar, mustard, sesame oil, pepper flakes and salt and mix 5 seconds; leave in bowl.
7. Thick slicer:.
8. Stand bok choy and green onions in feed tube and then slice using very light pressure.
9. Heat wok or heavy large skillet over high heat.
10. Add contents of work bowl, scallops and zucchini and stir until scallops are just opaque, about 3 minutes.
11. Remove from heat and adjust seasoning.
12. Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 7-8 minutes,stirring occasionally.
13. Drain;rinse under cold water.
14. Drain well and add to scallop mixture, tossing gently to combine.
15. Transfer to large bowl, cover tightly and refrigerate until well chilled or up to 4 hours.
16. Arrange bed of lettuce on each plate; top with scallop mixture and toss 2 or 3 times to lightly combine; serve.

garlic, ginger, safflower oil, rice vinegar, mustard, sesame oil, red pepper, salt, bok choy, green onions, bay scallops, zucchini, pasta

Taken from www.food.com/recipe/oriental-noodles-with-scallops-and-jade-vegetables-336709 (may not work)