Makes:3 scallops and about 1 cup noodle mixture each
Start to Finish:30 mins
Gluten Free 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.