Duck and sea scallop soba noodles

AT A GLANCE

  • Serves 4 people

  • 2 (250gm each) duck breasts
  • 270 gm soba noodles
  • 6 green onions, thinly sliced
  • 1 tbsp sesame oil
  • 2 tbsp sesame seeds, toasted
  • 1½ cups soba sauce (see note)
  • 1 tbsp peanut oil
  • 12 sea scallops
  • To serve: furikake (see note)
01   Place duck breasts, skin-side down, in a non-stick frying pan over low-medium heat and cook for 4 minutes or until golden and crisp. Turn and cook for another 5 minutes or until medium-rare. Remove to a plate, cover loosely with foil and stand for 5 minutes, then thinly slice.
02   Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until tender. Drain, rinse under cold running water until cool, and drain well. Place noodles, green onions, sesame oil, sesame seeds and soba sauce in a large bowl and combine well.
03   Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.
04   Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve immediately.

Note Soba sauce is a refined soy sauce seasoned with bonito flakes. Furikake is a Japanese seasoning mix of bonito flakes and nori. Both are available from Japanese food stores.

Topics:

SCALLOPS, JAPANESE, DRINK SUGGESTION, SUMMER, SEAFOOD, DUCK, NOODLES, MAIN, FAST, ONIONS

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN

Drinking Suggestion:

A PERFUMED BUT DRY WHITE SUCH AS AN ALBARIÑO OR VIOGNIER.

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