Tahini Soba Noodles with Caramelized Jumbo Sea Scallop

• 10 ounces, weight Buckwheat (soba) Noodles
• 6 whole Jumbo Sea Scallops
• 1 cup Carrots, Shaved
• 1/2 cups Chicken Broth
• 1/2 cups Tahini Paste
• 1 Tablespoon Freshly Grated Ginger
• 2 Tablespoons Tamari
• 1 Tablespoon Organic, Raw Honey
• 1 teaspoon Crushed Red Pepper
• 3 cloves Garlic, Minced
• 1 Tablespoon Brown Sugar
• 3 teaspoons Cayenne Pepper
• 1 teaspoon Butter
• 1/4 cups Cilantro For Garnish
• 1/2 cups Peanuts, Chopped, For Garnish
• 1/2 cups Green Onions, Sliced, For Garnish

1. Cook soba noodles according to package directions, about 8 minutes.
2. Meanwhile, heat a large, heavy-based stainless steel or cast iron skillet over medium-high heat.
3. Prepare scallops by rinsing quickly under cool water and pat dry with paper towels.
4. Shave carrot lengthwise into thin strips using a vegetable peeler.
5. Combine broth, tahini, ginger, Tamari, honey, red pepper, and garlic; stir with a whisk until smooth.
6. In a small bowl, stir together brown sugar and cayenne.
7. Gently press each side of the scallops into the mixture one at a time.
8. When your pan is hot, add a small pat of butter and coat.
9. Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary.
10. Using tongs, flip scallops and cook another 2 minutes.
11. Do not overcook scallops!
12. Remove from heat and serve immediately.
13. To plate, combine carrot and other veggies, tahini sauce, and cooked noodles in a large bowl; toss to coat.
14. Sprinkle with slivered green onions, cilantro and chopped peanuts.
15. Top with seared scallops and serve immediately.

weight buckwheat, carrots, chicken broth, tahini paste, freshly grated ginger, tamari, honey, red pepper, garlic, brown sugar, cayenne pepper, butter, cilantro, peanuts, green onions

Taken from tastykitchen.com/recipes/main-courses/tahini-soba-noodles-with-caramelized-jumbo-sea-scallop/ (may not work)