Tangerine Sesame Noodles with Seared Scallops
2 carrots, cut into matchsticks
16 sea scallops (1 lb.) patted dry
(although I do not use this many for the two of us, usually 6-8)
Pinch of salt
1 T canola oil (I use olive)
Combine the first six ingredients and 1/8 tsp of the ground red pepper in a large bowl and set aside.
Bring a large pot of water to a boil. Add peas and cook 1 minute. Remove with slotted spoon and plunge into bowl of cold water (save the pot of hot water for spaghetti.) Drain peas and set aside.
Bring reserved water back to boiling. Cook spaghetti according to package directions, omitting salt. Drain and transfer to bowl with peanut butter mixture. Add carrots and reserved peas. Toss to mix. Set aside.