Gingered Scallops with Colorful Soba Noodles

• 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

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.
3. In a large mixing bowl, combine soba with remaining pasta mixture ingredients.
4. Toss like a Caesar salad.
5. In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook.
6. Pour scallops and juices right over soba.

white wine, orange juice, ginger, red bell pepper, yellow bell pepper, fresh basil, cilantro, sugar, salt, brown wheat noodles, fresh spinach leaves, carrots, red bell pepper, zucchini, basil, cilantro, soy sauce, olive oil, sesame seed oil, garlic, canola oil, scallops

Taken from www.foodnetwork.com/recipes/gingered-scallops-with-colorful-soba-noodles-recipe.html (may not work)