Tangerine-Sesame Noodles With Scallops - cooking recipe

Ingredients

1/4 cup fresh squeezed tangerine juice
3 tablespoons reduced sodium soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons finely grated fresh ginger, peeled
2 teaspoons fresh tangerine zest, finely grated
1/4 teaspoon ground red pepper
1 cup snow peas
2 carrots, cut into matchstick pieces
10 ounces whole wheat spaghetti, cooked as per package directions
1 lb sea scallops, rinsed and dried well on paper towels
1/8 teaspoon salt
1 tablespoon olive oil
3 green onions, cut into thin diagonal slices

Preparation

In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
Remove peas and rinse immediately under cold water; set aside and allow to drain.
Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
Season the scallops with salt and remaining red pepper.
Heat olive oil in a large skillet over high heat.
Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
Serve immediately.