Bring a large pot of water to a boil. Cook noodles, stirring
occasionally, until just tender, 6 to 8 minutes or according to
package directions. Drain and transfer to a large bowl.
Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic
in a medium bowl. Add scallops and stir gently to coat. Let
marinate for 5 minutes (scallops will begin to break down if
marinated longer). Using a slotted spoon, remove the scallops,
reserving the marinade for the sauce.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook until golden brown, about 3 minutes
per side. Transfer to a plate and cover with foil to keep warm. Add
the reserved marinade to the pan and cook over medium-high
heat until brown, about 1 minute. Pour the sauce over the noodles,
add scallions and toss to coat. Top with scallops and serve
immediately.
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