At times, it’s not always easy to locate the thing you want. We walked back and forth the aisle, looking left, right and left again. And finally, there it was, color matching to my nail polish, thin, straight, three bundles tightly packed in a transparent cover that read organic Soba - authentic Japanese buckwheat noodle. You are famous I know, but all this effort! You better be worth it, I thought.
It took me a while, few failed attempts before I started to consider it as a must-have-in-my-pantry item. I find it similar to spaghetti, barely takes any time to boil and can be blended effortlessly with any kind of sauce. An always-easy choice is my favorite garlic lemon sauce but this time, I took the gourmet route and served soba noodle with mini scallops in tomato wine sauce. Let’s ignore how long the name is and consider how yum it sounds!
The sauce takes a while to get ready. Simmering tomato puree with onion, spices and red or white wine allows the flavor to mix while making the sauce rich. Once that is done, frying the scallops and boiling the noodle takes about four to five minutes. Sprinkle some chopped cilantro, drizzle little bit on lemon juice on top and it’s ready.
The scallop in wine sauce is incredible with bread as well. I would say, make some extra for next day. We topped it on crusty bread and it made a great bruschetta recipe. If you are not a seafood person, I guess you could use some firm pan-fried tofu in its place and if you don’t like wine, leave that aside and just make a tangy tomato sauce with vinegar. But if you like a boozy sauce and enjoy scallop, give this dish a shot. The nutty flavored noodle with the spicy rich sauce and soft scallop bite in between makes it a delightful meal.
