Seared Scallops with Noodle Salad
- Thaw scallops, if frozen. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine orange juice, vinegar, sesame oil, yuzu peel, ginger, and 1/4 teaspoon of the salt. Add cooked fettuccine, spinach, cucumber, and daikon; toss gently to coat. Set aside.
- Rinse scallops; pat dry with paper towels. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.
- Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add scallops. Cook for 3 to 5 minutes or until scallops are opaque, turning once. Serve scallops with fettuccine mixture. Sprinkle with sesame seeds.
Nutrition Facts (Seared Scallops with Noodle Salad)
- Per serving:
- 297 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 4 g polyunsaturated fat,
- 3 g monounsatured fat),
- 31 mg chol.,
- 817 mg sodium,
- 31 g carb.,
- 2 g fiber,
- 2 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet