Soy-Citrus Scallops with Soba, suggested by Sarah

Soy-Citrus Scallops with Soba

Ingredients
3 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
1 tablespoon dark sesame oil, divided
1 pound large sea scallops
4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
1/8 teaspoon salt
1/4 cup thinly sliced green onions

Preparation
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. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.

Scallops and Pasta Florentine, an idea from Amy

Dinner:

frozen scallops (sorry all you seafood purists...it's hard to come by here in this landlocked state, and expensive as hell)

garlic (smushed. what? that's an official cooking term, no?)

green onions-chopped

spinach--cooked so it's wilty

angel hair pasta

defrost scallops

*saute scallops in evoo with garlic, season with salt and pepper and whatever else you want. it's a free country!

*while sauteing, cook angel hair. i used a combo of whole grain (it scares me) and regular. the whole grain, not so bad!

*when scallops are almost done, toss in spinach and onions

*for a sauce, i melted some butter and squeezed in some lemon juice. it was meh. it needed more butter.

*pour drained pasta into pan w/scallops and toss w/lemon butter

I served it with some cheesy bread.

It wasn't too bad. I'd do more butter, spinach and onions next time.

Suggested by Amy - Shrimp and Lemon Risotto

Shrimp and Lemon Risotto
A recipe from the American Heart Association

Vegetable oil spray

1 medium leek, sliced

2 cloves garlic, minced, or 1 teaspoon bottled minced garlic

1 cup Arborio rice or medium-grain rice (about 8 ounces)

1 1/2 cups low-sodium chicken broth

1/2 cup reduced-sodium chicken broth

1 cup dry white wine or nonalcoholic white wine

8 ounces bay scallops, rinsed

8 ounces medium shrimp in shells, rinsed, peeled, and deveined

3 ounces fresh snow pea pods, trimmed and halved crosswise

1/2 medium red bell pepper, chopped

3 tablespoons grated or shredded Parmesan cheese

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

1 1/2 to 2 tablespoons finely shredded lemon peel

Grated or shredded Parmesan cheese (optional)

Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about 5 minutes, or until leek is tender.

Add rice. Stir well. Cook for 5 minutes, stirring often.

Add 1 1/2 cups of broth. Bring to a boil over high heat, stirring occasionally.

Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add remaining chicken broth and wine. Increase heat to medium and cook for 5 to 8 minutes, stirring constantly (some liquid should remain). Add scallops, shrimp, pea pods, and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes (rice should be just tender and slightly creamy).

Stir in 3 tablespoons Parmesan cheese, basil, and lemon peel. Heat through. Serve immediately. Serve with additional Parmesan cheese, if desired.
Cooks Tip on Risotto: For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If the liquid is absorbed before the rice reaches the just-tender stage, add more broth, wine, or water, a little at a time. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It wont be quite as creamy, however.