AT A GLANCE
|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.