Seared Scallops with Udon Noodles

Serves 4

For the scallops

2 tablespoons flour
2 tablespoons panko (Japanese bread crumbs)
1/2 teaspoon salt
8 to 16 scallops (2 to 4 per person)
1 tablespoon olive oil

For the noodles
1 package udon noodles
2 tablespoons sesame oil
2 cloves garlic, minced
2 scallions, thinly sliced
1 teaspoon freshly grated ginger
1/4 cup tamari or shoyu (soy sauce)
Black sesame seeds and fresh cilantro for garnish (optional)

For the scallops

1. Combine the first three ingredients in a large Ziploc bag, and shake thoroughly. 
2. Add scallops, seal the bag, and shake to coat. 
3. Heat oil in a nonstick skillet over medium-high heat. Add scallops, cook 3 minutes on each side, or until done. Remove from heat.

For the noodles
1. Cook udon noodles according to package directions; drain.
2. To prepare dressing, combine sesame oil, garlic, scallions, ginger, and shoyu sauce; mix well.
3. Place noodles in a medium-sized glass or non-reactive stainless dish; add dressing and mix well to coat noodles. 
4. Serve noodles hot or cold with 2 to 4 scallops on top, and garnish with sesame seeds and cilantro.

nutrition info per serving: 378.7 calories; 8.4 g fat; 1.6 g saturated fat; 9.9 mg cholesterol; 14.3 g protein; 60.1 g carbohydrates; 0.8 g fiber; 797.8 mg sodium