1. Bring a large pot of salted water to boil. 2. Add pasta and cook until al dente, 10 to 12 minutes. 3. Drain well. 4. Chop 1/4 cup of the ginger and reserve. 5. Remove connective muscle from each scallop and discard. 6. Pat dry. 7. Toss scallops with lime peel, garlic and a little salt and pepper. 8. Heat veggie oil in a large, heavy frypan set over medium high heat. 9. Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden. 10. they may stick at first but will then release as they become brown. 11. Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side. 12. Remove from pan and repeat as necessary to cook all remaining scallops. 13. Blend wasabi with 2 tablespoon of cream to make a paste. 14. Pour remaining cream into frypan used to cook the scallops. 15. Add butter and bring to a boil. 16. Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using. 17. Add noodles and cooked scallops. 18. Toss to coat in sauce. 19. Taste and adjust salt and pepper to taste. 20. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
