Sesame Ginger Scallops
You’ll need: large fresh-caught sea scallops, Nasoya Japanese udon noodles, green onions, garlic, sesame seeds, soy sauce, ginger, apple cider vinegar, and Kikkoman triple ginger teriyaki sauce
Prep + cook time: 25 minutes
~ Bring a pot of water to boil; cook the noodles following the instructions on the package.
~ In a large skillet, liberally coat the bottom of the pan with the Kikkoman triple ginger teriyaki sauce. Add to the pan a dash of soy sauce, a pinch of ginger, a clove of freshly chopped garlic, and two freshly chopped green onions {include the green ends for color and flavor} and 1 tsp of apple cider vinegar. Bring content to a simmer.
~ Once the sauces have combined and are simmering, add the scallops. Cook each side of the scallops for 4 minutes {8 total minutes cook time.}
~ To plate, top the pasta with the scallops and sprinkle with sesame seeds.
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