Ingredients
- 1 (12 ounce) package buckwheat soba noodles
- 2 tablespoons extra-virgin olive oil
- 16 bay scallops, cleaned and patted dry
- 8 cloves garlic, minced
- 4 ripe tomatoes, diced
- 2 red peppers, diced
- 1 teaspoon dried basil
- 8 pitted Kalamata olives, sliced
- 2 tablespoons Dijon mustard
- 1 pinch salt
Description
The Minimally Bitter Buckwheat Noodles Add A Special Zest To The Favourite Scallop-tomato Combination, Perfectly Matched By The Delicate Yet Strong French Mustard And Accented By Powerful Greek Olives.
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