TERIYAKI SCALLOPS WITH SOBA NOODLE STIR-FRY

INGREDIENTS
7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Scallops
2 bunches dry soba noodles.
1 1/2 Tbsp. finely-minced garlic
1 1/2 Tbsp. finely-minced ginger
2 tsp. sesame oil

1 Tbsp. vegetable oil
1 Tbsp. sriracha sauce
3 Tbsp. sake, white wine, or water
1/4 cup sliced scallions
3/4 cup oyster mushrooms, cut into 1/2-inch pieces
2 tsp. toasted sesame seeds (optional)

INGREDIENTS
7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Scallops
2 bunches dry soba noodles.
1 1/2 Tbsp. finely-minced garlic
1 1/2 Tbsp. finely-minced ginger
2 tsp. sesame oil
1 Tbsp. vegetable oil
1 Tbsp. sriracha sauce
3 Tbsp. sake, white wine, or water
1/4 cup sliced scallions
3/4 cup oyster mushrooms, cut into 1/2-inch pieces
2 tsp. toasted sesame seeds (optional)

PREPARATION METHOD
Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large pot, boil soba noodles until tender and strain under cool water. Then place a large pan on medium heat and add oils, garlic, ginger, and oyster mushrooms. Sauté for 5-8 minutes until browned, add water, and simmer for about 2 minutes. Add in soba noodles for about 3 minutes until warm. Serve with Sesame and Seaweed Teriyaki Wild Scallops and top with scallions and toasted sesame seeds.

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