Yield: 1 Serving

Ingredients:

1/2-cup udon noodles, cooked
3 jumbo scallops
1/4-cup fine julienne carrot
1/4-cup fine julienne leeks
1/4-cup fine julienne white onion
1 Tbs. wakame seaweed
3 sprigs fresh cilantro
2 Tbs. sesame oil, hot
1 Tbs. rice vinegar
salt and pepper to taste

Directions:

1. Combine in a bowl the leeks, carrot, onion, and noodles.
   
2. Season with the sesame oil, rice vinegar, salt, and pepper.
   
3. Grill or pan-sear the scallops, leaving them pink in the middle, or about 3 minutes on each side.
   
4. Put the noodle salad in the middle of a 10-inch chilled plate.
   
5. Place the scallops around the salad.
   
6. Garnish with the cilantro sprigs.

Cook's Note: Serve with warm sourdough bread.

Recommended wine: Pierre Sparr

Resource

Coral Reef Restaurant
Epcot Center, Disneyworld
www.disneyworld.com/coralreefrestaurant

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