Sesame seeds and cucumber give crunch and flavor to gluten-free noodles in this Asian-inspired pasta salad.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
4
Yield:
3 scallops and about 1 cup noodle mixture each
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Ingredients

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Directions

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  • Thaw scallops, if frozen. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine orange juice, vinegar, sesame oil, yuzu peel, ginger, and 1/4 teaspoon of the salt. Add cooked fettuccine, spinach, cucumber, and daikon; toss gently to coat. Set aside.

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  • Rinse scallops; pat dry with paper towels. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.

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  • Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add scallops. Cook for 3 to 5 minutes or until scallops are opaque, turning once. Serve scallops with fettuccine mixture. Sprinkle with sesame seeds.

Nutrition Facts

297 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fat 3g; cholesterol 31mg; sodium 817mg; potassium 510mg; carbohydrates 31g; fiber 2g; sugar 2g; protein 19g; trans fatty acidg; vitamin a 1069IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 56mcg; vitamin b12 2mcg; calcium 40mg; iron 2mg.

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