Soba, Butternut Squash and Scallops
I love buckwheat noodles… They are not quite pasta and feel a lot lighter.
- Make sure to choose 100% buckwheat soba if you want to be gluten free!
- Butternut squash
- Sea-scallops – think 4 per person.
The soba noodles take about 8 min. to cook so the scallops and soba part of the meal is fast to make. The butternut squash however – you need to roast first, which is a 45 min. investment of time, but you can also use butternut squash that you have sautéed on the pan instead. That only takes about 10 min.
For the roasted butternut squash:
Cut wedges or chunks of butternut. Add Sea salt, thymes, and oil and bake in the oven for 45-55 min depending size @425 degrees
For the scallops:
Sear them lightly for about 5 min. on each side. I use a mix of oil, mirin, and tamari to get the glazing.
For the soba.
Heat the water in the pot just like cooking pasta. Add a dash of sea-salt to the water.
Cook for 8 min. and check. Do not overcook soba since it gets really “mushy”.
You have to rinse the soba under cold water for it not to stick together.
Mix and garnish with fresh cilantro