I wanted to buy some of these precious Nantucket Bay scallops and use my new bottle of Lime Ponzu. The rest was what I happen to have in the house and it actually worked out very tasty. These scallops are pretty pricy, so I used a 1/4 lb of them and filled it out with some 26/30 shrimp and chili tofu slices. All briefly sautéed in olive oil, sea salt and fresh garlic.
I used some nice wide egg noodles tossed in toasted sesame oil as the base and in between my “Thai ” salsa that is nothing anyone from Thailand makes, but it has cilantro and lime.
Salsa :
One finely diced onion
Two diced red pepper
Three diced cubella peppers
One diced zucchini
Leaves of one bunch of cilantro-diced
Seasoned rice vinegar
Lime Ponzu