INGREDIENTS:
2 oranges
1 pound scallops
2 tablespoons mirin
1 tablespoon minced ginger root
3 tablespoons cornstarch
3 tablespoons canola oil, divided
1 teaspoon matcha tea
3 tablespoons julienned ginger
2 cloves garlic, minced
2 leeks minced
3 carrots minced
2 tablespoons brewed matcha tea
2 tablespoons lime juice
salt and pepper to taste
2 tablespoons cilantro leaves
8 ounce japanese noodles or linguine cooked


1. Remove the zest from the orange in long strips, then cut them into 1 inch pieces. You should have about 3 tablespoons; set the zest aside

2. Juice the oranges; you should have 1/2 cup of liquid. In a medium bowl, combine the scallops, orange juice, mirin, ginger rot and cornstarch.

3. Cover and marinate the scallops for 20 minutes in the refrigerator. Drain the marinade from the scallops.

4. In a nonstick wok or skillet, heat 3 tablespoons of the canola oil over high heat and swirl to coat the wok.

5.Reduce the heat to medium and add the green tea, ginger pieces, garlic and orange peel and saute until fragrant, about 30 seconds.

6. Add the scallops and stir-fry until they are crisp on the outside. Transfer the scallops along with the content of the wok to a bowl.

7. Heat the remaining 1 tablespoon of oil in the wok over medium heat.

8. Add the leeks and carrots and stir-fry until the leeks are softened. Add the brewed green tea and lime juice to the wok. return the scallops to the pan and stir-fry until heated through.

9. Season with salt and pepper. Garnish with cilantro leaves and serve hot over noodles or linguine.