Soy Citrus Scallops with Soba Noodles Recipe

Soy Citrus Scallops with Soba Noodles Recipe

Are you looking to treat your loved one to a fancy dinner for two? Skip the restaurant reservations and make your own gourmet food at home. Our scallops recipe with soba noodles is a dish that’s restaurant-worthy! It’s packed with layers of flavoring that will have your friends wanting seconds. After all, our servings are for groups, so you can absolutely indulge them with another plate.

Scallops can be intimidating to cook, as you would not want them overcooked or under. But fret not our recipe comes with detailed instructions on how to get the best out of your lavish shellfish! The soba noodles are tossed with snow peas and tomatoes, then coated in a sweet, spicy, and nutty sauce. But it’s not over yet, because it’s topped with tender, seared scallops for the added “meat” to the dish. Finally, topped off with crunchy peanuts and roasted sesame seeds for added color and bite. It sounds like it came out of a gourmet restaurant, doesn’t it? Yet, it’s simple to make, and will likely cost you less, too. That’s a win in our books!

Now we know seafood dishes can taste, well, a bit fishy. So to cleanse your palate (and to get a second plate of those noodles), toss in our Golden Gate Coleslaw to your meal. The acidity will help reset your taste buds for the next round of noodles. Not to mention, it’ll bring some brightness to your main course as well.

Give our scallops recipe a try for tonight’s dinner with friends and family.

This recipe is included in our 20 Easy Culinary Recipes To Master, take a look at the delicious meals that you can try!

Frequently Asked Questions

How do I pre-cook my soba noodles?

Soba noodles are quite delicate Japanese pastas with earthy and nutty flavors. Therefore, they will only take a moment to cook. In a pot of salted, boiling water, toss in four cups of soba noodles. Let them boil for five minutes before immediately taking them out to drain. Proceed with the recipe using your cooked soba noodles.

Can I use frozen scallops for this scallops recipe?

Yes you can! To thaw, place your sea scallops inside a resealable bag and place it in a bowl under cool running water. Let it thaw for about 30 minutes to defrost. But if you have the time, defrost your scallops overnight in the refrigerator before cooking. They should be taken out of the package, then assembled in a large bowl and covered with a plastic wrap. Remember to always check and follow the package instructions for thawing and cooking your scallops since they sometimes differ according to the brand.

An indulgent plate of soba noodles topped with pan-seared scallops. Impress a crowd with this gourmet dish!

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


For Soy Citrus Scallops:

  • lb sea scallops, drained and patted dry
  • 3 garlic cloves, minced
  • orange juice, (from 1 orange)
  • orange zest, (from 1 orange)
  • lemon juice, or lime, (from 1 lemon)
  • lemon zest, or lime, (from 1 lemon)
  • 4 tbsp cilantro, chopped
  • 3 tbsp ginger, grated
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 tsp soy sauce, preferably low sodium
  • salt and ground black pepper, to taste

For Soba Noodles:

  • 10 oz soba noodles, cooked and cooled
  • cups snow peas, blanched and cooled
  • cup cherry tomatoes, halved
  • ½ cup olive oil
  • ¼ cup water, add more as needed
  • 5 tbsp sweet soy sauce, “Kecap Manis”
  • 3 tbsp creamy peanut butter
  • 3 tbsp rice vinegar
  • ½ tsp chili flakes
  • salt and ground black pepper, to taste
  • 1 tsp black sesame seeds, roasted
  • 1 tsp white sesame seeds, roasted

To serve:

  • peanuts, roasted and crushed
  • green onions, thinly sliced
  • seaweed, roasted, thinly sliced or cut


Soba Noodles:

  1. In a mixing bowl, add the following and whisk until evenly incorporated: sweet soy sauce, peanut butter, rice vinegar, chili flakes, and all the sesame seeds.
  2. Add the oil in a steady stream, whisking constantly until emulsified. You can also use a food processor or a blender to make this step easier.
  3. Add your noodles and toss to combine. Set aside.


  1. Heat up the vegetable oil in a skillet over medium-high heat. Add the scallops and sear for roughly 3 minutes per side or until seared evenly on all sides. Drain but do not discard the oil in the pan and set aside.
  2. Reduce the heat to medium-low. Using the same skillet, add your ginger and garlic. Saute until translucent.
  3. Add all the zests and juices, honey, and soy sauce. Increase heat to medium and bring to a boil.
  4. Reduce to a simmer and continue simmering for roughly 10 minutes until reduced by at least ½ and slightly thickened.
  5. Once reduced, add the cilantro and sesame oil. Stir to combine.
  6. Adjust seasoning with salt and pepper to taste.
  7. Return the scallops back to the skillet and allow it to simmer and briefly absorb its flavors for no more than 3 minutes.

To Assemble:

  1. You may need to thin out the coated pasta by adding 1 tablespoon of pasta water at a time, tossing in between until loosened.
  2. Add the snow peas and cherry tomatoes. Toss to combine and adjust seasoning as needed.
  3. Onto a serving platter, place the pasta at the bottom together with the snow peas and cherry tomatoes. Place the scallops on top in a straight line. Drizzle the sauce on top of the scallops.
  4. Garnish with peanuts, green onions, and seaweeds. Serve!


  • Sugar: 29g
  • :
  • Calcium: 78mg
  • Calories: 857kcal
  • Carbohydrates: 97g
  • Cholesterol: 41mg
  • Fat: 39g
  • Fiber: 2g
  • Iron: 4mg
  • Monounsaturated Fat: 25g
  • Polyunsaturated Fat: 6g
  • Potassium: 777mg
  • Protein: 35g
  • Saturated Fat: 6g
  • Sodium: 1864mg
  • Trans Fat: 1g
  • Vitamin A: 627IU
  • Vitamin C: 29mg
Nutrition Disclaimer
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Seafood Recipes


Skip your usual spaghetti and try out our scallops recipe with soba noodles! The nutty flavor from the soba will add a new depth to your seasoned scallops. Top it off with our soy citrus sauce to give it some zing.
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