Balsamic Tomatoes and Cannellini Beans with Soba Noodles and Seared Scallops

I don’t know what I’m more excited about:

1. I finally ate scallops after craving them for approximately eight months or
2. Two of my favorite people from San Diego are flying in tomorrow night for the long weekend that I haven’t seen for eight months.

I’m kidding. It’s an obvious choice.

Playing tour guide might be one of my favorite things to do, ranking up there with eating, breathing, and box jumps. And eat we will. It’s kind of hard to narrow down all 23890238290 restaurants in Portland to the ones you really want people to check out. I guess it’s won’t really matter since I plan on locking them both in the closet so they can’t ever leave. Then they can try them all at their leisure. Creepy?

There will definitely be brunch, craft cocktails, espresso, and beer. I can’t rule out an ice cream crawl, drinking in a school, the obligatory trip to Powell’s City of Books, and the view from the rooftop bar at Departure. Roses and mansions and more views from the forest in the city? Probably. Waterfalls and wineries in the Gorge? Oh yes. Did I mention a Timbers game? That too. It’s a lot to cram into four days, but I think we’ll figure it out. I have yet to hear of anyone who actually hates it here. I don’t intend for it to start now.

So about those scallops…I don’t exactly know what took so long. I mean, eight months? When I live across the street from the store with a constant supply of them? When five of them were a little over $2.50? I really need to get a grip. I’ve had this noodle salad in the bookmark queue for a long, long time, and somehow I thought it would make the perfect base for perfectly seared sea scallops. Tomatoes are in their peak [like you hadn’t noticed], and I certainly didn’t plant any like I wanted to. Again, that’s what the fridge store across the street is good for. Cannellini beans add protein and texture. I’d even consider pureeing them a little bit next time to make things saucy. A healthy dose of fresh basil never hurt anybody either. Soba noodles are made of buckwheat in case you were wondering. They apparently have all eight essential amino acids and some antioxidants. The more you know. I found them in the Asian/International aisle. They cook up just like any other noodle, but follow the package directions just to be safe.

I killed off my bottle of balsamic vinegar making this. Who keeps exactly two tablespoons of vinegar in her pantry? This girl. Anyone have any favorite brands? I’m open to suggestions.

Inspiration: A Couple Cooks

Ingredients

• 8oz soba noodles
• 15oz can cannellini beans, drained and rinsed
• 1 pint cherry tomatoes, rinsed and halved
• 2 handfuls basil, sliced thin
• 1 clove of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• cracked pepper to taste
• Parmesan cheese to taste
• 15-16 sea scallops
• 1 tablespoon butter

Preparation

1. Bring a pot of water to boil for the noodles. Cook according to package instructions.
2. While the noodles cook, toss together the tomatoes, beans, garlic, basil, olive oil and vinegar in a large bowl.
3. Once your noodles and drained and rinsed under cool water, add to the bowl and toss combine.
4. Season with salt, pepper, and Parmesan cheese.
5. In a large skillet, heat the tablespoon of butter on medium high heat.
6. Once the butter is sizzling, add the scallops, spacing them evenly throughout the pan. DON’T MOVE THEM.
7. After 90 seconds, flip each of them. The first side should be a nice crispy seared brown.
8. Cook on the other side for another 60 seconds.
9. Remove from heat.
10. Put the pasta in serving dishes and top with scallops.