Butternut squash is a fantastic winter sweetness food and with the soba and seared sea-scallops it all ends up being a nice rich taste of winter delight.
The soba noodles take about 8 min. to cook so the scallops and soba is a fast dish. The butternut squash however - you need to roast first, which is a 45 min. investment of time. You can also use butternut squash that you have sautéed on the pan instead. That only takes about 10 min.
FOR THE ROASTED BUTTERNUT SQUASH:
Cut wedges or chunks of butternut
Baked 45-55 min. depending on the size of the chunks @425 degrees
Sea salt, thyme, and oil (use the un-toasted sesame oil if you are going over 350 degrees)
FOR THE SCALLOPS:
Add the sea-scallops to a pan. I prefer to use cast iron for this but a stainless steel pan would certainly do as well.
The scallops need very little cooking so make sure you do these towards the end of prepping the other parts of your meal.
Give the scallops a light drizzle of the oil, mirin, and tamari. Heat the pan to high. As they are getting heated up they will turn brownish since the soy-sauce and the mirin gives them a caramelization. Turn them over after 3 min. on high heat. Give them another 3 min.
Depending on how big they are they might be done by now...or need a bit more. When they start "cracking" they are done and you want to get them off the pan right away. Over-cooked scallops get chewy.
FOR THE SOBA:
Heat the water in the pot just like when cooking pasta. Add a dash of sea-salt to the water.
Cook for 8 min. and check it is done. Do not overcook soba since it gets really "mushy".
You have to rinse the soba under cold water for it not to stick together.
Serve and garnish with some fresh herbs like cilantro for example.