THAI-INSPIRED SCALLOPS WITH NOODLES
Recipe adapted courtesy of Epcot Catering

Photo courtesy of Eat Better America

2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound unsalted butter
3 tablespoons sweet Thai chili sauce, found in Oriental food section
2 tablespoons sesame seed oil
1/4 cup tamari (soy sauce may be substituted)
3/4 tablespoon finely chopped fresh chiles (recommend: Hungarian wax
chiles, or poblano pepper and 1/8 teaspoon ground cayenne pepper)
2 stalks bok choy, 1-inch pieces sliced on the diagonal
1 cup fresh broccoli florrets
24 large bay scallops
2 cups soba noodles, cooked (2 pkg Ramen noodles, cooked may be
substituted)
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
Additional tamari (or soy sauce), to taste

Two hours before meal: Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate for 2 hours.

When ready to eat: Preheat wok to medium high. Heat sesame seed oil in wok. Put tamari, finely chopped chiles, bok choy, broccoli florrets, and chopped mint in a bowl and mix well. Sauté scallops in sesame oil for 2 minutes. Remove from wok and keep warm. Add vegetable/tamari mixture to wok and sauté until veggies are crisp tender, about 4 minutes.

Meanwhile, in a small saucepan, heat orange butter sauce over medium high heat.

Add cooked noodles to wok and sauté 1 minute to warm throughout. Add scallops to wok, and pour butter sauce over all. Remove from heat. Garnish with mint sprigs and plate. Serve with chopsticks and additional tamari or soy sauce on the side.

Makes 4-5 servings.