Braised Scallops in Spiced Broth with Soba Noodles

Name: Braised Scallops in Spiced Broth with Soba Noodles
Yield: for 4, or for 2 as a light meal
Cuisine: Asia
Ingredients: salt and pepper; 115–225 g/ 4–8 oz soba noodles; a handful of flat-leaf parsley or coriander leaves, roughly chopped, to garnish; 2 tbsp clarified butter or extra-virgin olive oil; 1 tsp chopped ginger; 1 tsp dry-roasted coriander seeds; ½ tsp coarse sea salt; lemon wedges, to serve; 2 scallops per person, with their corals; 600-900 ml/1-1½ pt vegetable or chicken stock; 8 fresh shiitake mushrooms, halved and stalks removed; 1 bird’s-eye chilli; 2 garlic cloves

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Serve this as a small soupy starter or as a one-bowl lunch or supper. Normally in Southeast Asia the scallops would just be cooked in the soup, almost certainly becoming what Westerners regard as overcooked and slightly rubbery.

Ingredients

115–225 g/ 4–8 oz soba noodles
2 tbsp clarified butter or

Asia
Starter
Supper
Lunch
Southeast Asia
Soup

Method

Heat a pan of unsalted water. When it is just simmering, add the noodles, bring back to the boil, turn down the heat and simmer for 3-4 minutes. Drain in a colander and run cold water over them until they are cold.

Make the spice mixture by crushing all the ingredients together in a mortar with a pestle until fairly fine.

Heat the butter or oil in a medium pan. When hot, add the