½ jalapeño, diced
2-inch piece fresh ginger, diced
1 lime, zested
1 bundle soba noodles (approx 3 ounces)
1 bunch scallions
all-purpose unbleached flour, for light dredging
kosher salt, for seasoning
freshly ground black pepper, for seasoning
4 tablespoons unsalted butter
In a small bowl, combine the jalapeño, ginger, and lime zest. Mix well, set aside.
Bring a small pot of unsalted water to a boil. Gently simmer soba noodles for a few minutes until tender. Drain, rinse, and place into a bowl of cold water to remove excess starch. Using tongs, remove the washed soba onto a paper-towel lined sheet tray. Pay dry if necessary. Set aside.
Pat dry the scallops with a paper towel to remove excess moisture. Lightly dredge each side with flour, and season with salt and pepper.
Fire up the grill, baste the individual scallions on all sides with olive oil. Grill whole until evenly charred. Remove from heat and set aside.
In a skillet over medium heat, heat 4 tablespoons of butter. Once melted, add the scallops. Sear for 2 minutes, then gently flip each one with tongs to brown the other side. Add half of the jalapeño, ginger, lime zest mixture to the skillet. Baste the infused butter over the scallops. Once golden brown and crispy, remove the scallops and turn off the heat. Add the remaining jalapeño, ginger, lime zest to the pan and more butter if desired.
Twirl a small portion of soba onto your serving plate, top with a few scallops, the charred scallions, and a few spoonfuls of the infused butter from the skillet. Enjoy with Edna Valley Vineyard’s 2020 White V Blend. Cheers!