Black Garlic Scallop Soba is a simple Japanese-inspired noodle dish featuring tender soba tossed in fragrant black garlic oil and minced garlic, paired with golden-seared scallops. Rich, savoury and full of umami, this easy recipe makes a satisfying meal for a quick lunch or a comforting dinner at home.
Ingredients
-
Yorokobi Sea Scallop
-
Miura Zao Soba
-
Ebara Age Ninniku Abura Black Garlic Oil Seasoning
- Cooking oil
- 1/2 tablespoon minced garlic
- Salt
- Pepper
Instructions
- Cook the soba according to the package instructions. Drain and rinse under cold water, then set aside.
- Heat oil in a frying pan over medium heat. Add the scallops and season with salt and black pepper. Sear for 1–2 minutes on each side until golden brown and just cooked through. Remove and set aside.
- In the same pan, heat a little oil over medium heat. Add ½ tablespoon of minced garlic and 3 tablespoons of black garlic oil. Stir until fragrant, then add the soba and toss well until evenly coated.
- Transfer the soba to a serving plate and arrange the seared scallops around the noodles. Serve immediately while warm.
Tips for Black Garlic Scallop Soba
Avoid overcooking the scallops. Sear them until golden brown on the outside and just cooked through to keep them tender and juicy.
Rinse the soba with cold water. This stops the cooking process and removes excess starch, helping prevent the noodles from sticking together.
Toss the noodles evenly. Mix the soba thoroughly with the garlic and black garlic oil so every strand is coated with flavour.
Adjust the black garlic oil. Start with the recommended amount and add more if you prefer a richer, more intense garlic flavour.
What to Serve with Black Garlic Scallop Soba
Pair this dish with a bowl of miso soup, Japanese-style cucumber salad or lightly blanched vegetables such as broccoli and asparagus for a balanced meal. For a more complete Japanese-inspired spread, serve it alongside edamame, pan-fried gyoza or a side of seaweed salad.
FAQ
1. Can I use other noodles instead of soba?
Yes! You can substitute soba with udon, ramen or spaghetti. Adjust the cooking time according to the package instructions.
2. Can I use frozen scallops?
Yes. Thaw the scallops completely in the refrigerator and pat them dry with paper towels before cooking. This helps them sear properly and develop a golden crust.
3. How do I prevent the scallops from becoming rubbery?
Yes, but unsalted butter is recommended as it allows the natural sweetness of the snow crab to shine.
4. What can I add for extra flavour?
Try adding sliced mushrooms, spring onions, toasted sesame seeds or shredded nori. A small splash of soy sauce can also add extra savouriness.
