Somen Noodles with Scallops and Vegetables

Somen Noodles with Scallops and Vegetables:

What it took for 2 dinner bowls:

* 3 Tbs. extra-virgin olive oil, divided
* 1 cup baby scallops (if frozen, thaw them first and pat dry)
* 1 cup diced zucchini
* 1 cup frozen edamame
* 2 cups arugula
* 2 Tbs. soy sauce
* 1 tsp sambal oelek
* 1 tsp brown sugar
* juice of one lime
* 2 bundles somen noodles
* 1 scallion, finely sliced
* coarse salt and freshly ground pepper

In a small bowl, whisk together 2 Tbs. oil, soy sauce, sambal oelek, brown sugar and lime juice. Set aside.
Cook the edamame in a small pot of boiling water for 5 minutes. Using a large slotted spoon, fish out the edamame, set aside and leave the water boiling. Add the somen noodles and cook until al dente, about 5 minutes, if that. Drain and rinse under cool water. In the meantime, heat the remaining Tbs. oil in a medium skillet over medium-high. Add the scallops and sear on both sides, about 5 minutes total.

Season with a small pinch of salt and pepper. The scallops will release a lot of water, so if you need to, tip the skillet over the sink to drain the water, and return to finish searing. Remove scallops from pan and set aside. *You can always sub gorgeous diver scallops for these baby ones. Or leave them out all together for a straight vegetarian meal.* To the pan, add the diced zucchini and pinch of salt and sauté until they start to brown on both sides, 4 minutes.

Add the somen noodles to the bowl with the soy dressing and toss to combine. Add the edamame, zucchini, arugula and scallops; toss to combine. Divide the noodle dish among two dinner bowls and garnish with sliced scallions. Serve with more fresh lime juice because ohhhh the things that will happen to you.