Servings: 4

8 ounces soba noodles 8 ounces soba noodles
3 tbsp white miso 3 tbsp white miso
2 tbsp mirin 2 tbsp mirin
2 tbsp rice vinegar 2 tbsp rice vinegar
2 tbsp canola oil 2 tbsp canola oil
1 tsp ginger, minced 1 tsp ginger, minced
1 tsp garlic, minced 1 tsp garlic, minced
500g dry sea scallops, (see Ingredient notes), tough muscle removed 500g dry sea scallops, (see Ingredient notes), tough muscle removed
2 tsp extra-virgin olive oil 2 tsp extra-virgin olive oil
1 cup sliced scallions 1 cup sliced scallions

Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.