I generally avoid recipes that require a trip to a specialty grocery store, but this recipe for Soy Citrus Scallops with Soba Noodles looked really good and easy to make, so I ventured to the Super 88 Asian grocery store to pick up the two items I didn't have on hand- soba noodles and dark sesame oil. The sesame oil adds a nice flavor, so I'll be on the lookout for more dishes in which to use it now that I have a bottle. Because the scallops were wet from the marinade, they didn't sear, but they still cooked quickly and tasted delicious. This was my first time making soba noodles (they're made of buckwheat and not rice) and I may have slightly overcooked them, because they got sticky and clumped together. No matter- they were still really good, but next time I make them I will try tossing them in a little oil. Sesame oil, perhaps.
Happy Friday, everyone!
3 comments:
Sesame oil is used bigtime in Korean food. My favorite thing EVER with it is bulgogi (which is like a beef stirfry): http://recipes.epicurean.com/recipe/13817/bul-go-gi-(korean-barbecued-beef).html. I also use it when I fry eggrolls or stuff like that, just add a tiny bit to the normal frying oil. Just keep in mind that a little sesame oil goes a LONG WAY, and you normally need less than you think. (Rodd always thinks I put too much. I just love love love it.)
so you just had scallops in your fridge? One ingredient that I would think you had to venture out for.
Oh, I had a frozen bag of scallops from Trader Joe's in the freezer. Not something I generally keep in the cupboard.
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