Gingered Scallops with Soba Noodles

Gingered Scallops with Soba Noodles

1½ pounds scallops  
2 teaspoons canola oil

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.