Soy Citrus Scallops with Soba Noodles

Ingredients

• 0.3 teaspoon sriracha (such as Lee Kum Kee)
• 1 tablespoon sesame oil dark divided
• 0.5 teaspoon ginger fresh minced peeled
• 0.3 cup green onions thinly sliced
• 1 tablespoon honey 
• 3 tablespoons soya sauce low-sodium
• 1 tablespoon orange juice fresh
• 1 tablespoon rice vinegar 
• 0.1 teaspoon salt 
• 1 pound sea scallops 
• 4 cups soba hot cooked uncooked ( 6 ounces buckwheat noodles)

Equipment

• frying pan
• whisk
• baking pan

Directions

1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat.
3. Remove scallops from dish, reserving marinade.
4. Add scallops to pan; saut 1 minute on each side or until almost done.
5. Remove scallops from pan; keep warm.
6. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions.
7. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
8. Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.
9. Combine with 1/3 cup thinly sliced radishes.
10. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk.
11. Pour over peas mixture; toss.