Marinate: 1½ tablespoons dry white wine 1½ tablespoons orange juice 1 tablespoon ginger, minced 1 tablespoon red bell pepper, minced 1 tablespoon yellow bell pepper, minced 1 tablespoon fresh basil, chopped 1 tablespoon cilantro, minced ½ teaspoon sugar Salt and white or black pepper, to taste
Pasta Mixture: ½ pound soba noodles 12 fresh spinach leaves ½ cup carrots, julienne ½ cup red bell pepper, julienne ½ cup zucchini, julienne 12 fresh basil leaves 1 tablespoon cilantro, minced 1 tablespoon Aloha shoyu 1 tablespoon olive oil 1 tablespoon sesame seed oil 1 teaspoon garlic, minced
In a bowl, combine marinade ingredients and marinate scallops.
Cook soba according to package directions; drain. In a large mixing bowl, combine soba with the remaining pasta mixture ingredients. Toss like a Caesar salad.
In a skillet, heat oil over medium heat and sauté scallops one and one half minutes on each side, do not over cook. Pour scallops and juices right over the soba and serve.