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.
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
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