Tahini Soba Noodles with Caramelized Jumbo Sea Scallop

Cook soba noodles according to package directions, about 8 minutes.

Meanwhile, heat a large, heavy-based stainless steel or cast iron skillet over medium-high heat.

Prepare scallops by rinsing quickly under cool water and pat dry with paper towels. Shave carrot lengthwise into thin strips using a vegetable peeler. Combine broth, tahini, ginger, Tamari, honey, red pepper, and garlic; stir with a whisk until smooth.

In a small bowl, stir together brown sugar and cayenne. Gently press each side of the scallops into the mixture one at a time. When your pan is hot, add a small pat of butter and coat. Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary. Using tongs, flip scallops and cook another 2 minutes. Do not overcook scallops!

Remove from heat and serve immediately. To plate, combine carrot and other veggies, tahini sauce, and cooked noodles in a large bowl; toss to coat. Sprinkle with slivered green onions, cilantro and chopped peanuts. Top with seared scallops and serve immediately.