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Seared Scallops Over Buckwheat Noodles With Honey Yuzu Vinaigrette


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16 diver scallops


freshly ground pepper

8 oz buckwheat noodles

3/4 C water

3 tbsp (or tea bags) buckwheat tea

5 tbsp olive oil

1/3 C yuzu or rice vinegar

3 tbsp soy sauce

2 tbsp honey

1 tsp lemon juice

1 tsp olive oil

1/2 lb sugar snap peas, sliced on bias

2 C cherry tomatoes, halved

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