- 2 duck breasts (250gm each)
- 270 gm soba noodles
- 6 green onions, thinly sliced
- 1 tbsp sesame oil
- 2 tbsp sesame seeds, toasted
- 1½ cups soba sauce (see note)
- 1 tbsp peanut oil
- 12 sea scallops
- To serve: furikake (see note)
- 1Place duck breasts, skin-side down, in a non-stick frying pan over low-medium heat and cook for 4 minutes or until golden and crisp. Turn and cook for another 5 minutes or until medium-rare. Remove to a plate, cover loosely with foil and stand for 5 minutes, then thinly slice.
- 2Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until tender. Drain, rinse under cold running water until cool, and drain well. Place noodles, green onions, sesame oil, sesame seeds and soba sauce in a large bowl and combine well.
- 3Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.
- 4Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve immediately.
Note Soba sauce is a refined soy sauce seasoned with bonito flakes. Furikake is a Japanese seasoning mix of bonito flakes and nori. Both are available from Japanese food stores.
Drink Suggestion: A perfumed but dry white such as an albariño or viognier.