Tangerine-Sesame Noodles With Scallops

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

Directions

1. 1

   In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.

2. 2

   Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.

3. 3

   Remove peas and rinse immediately under cold water; set aside and allow to drain.

4. 4

   Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.

5. 5

   Season the scallops with salt and remaining red pepper.

6. 6

   Heat olive oil in a large skillet over high heat.

7. 7

   Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.

8. 8

   Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.

9. 9

   Serve immediately.