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Alaskan Scallops & Chicken in Ginger Cream Sauce With Udon Noodles
Serves 6
Ginger Sauce:
1-cup soy sauce
1-cup rice wine vinegar
2 cups water
5 cloves garlic, minced
1/2cup slice ginger
1/3-cup brown sugar
1 tsp. Red pepper flakes
Simmer the above ingredients except the red pepper flakes in a saucepan for approximately 10 minutes, strain, and then add the red pepper flakes. You may have extra sauce for other uses.

For each serving use approximately ½ cup of the sauce and approximately 1/8 to 1/4 cup cream, depending on your taste: for 6 servings, 3 cups sauce, 1 cup cream.
Add cream to the sauce and bring to boil and slightly thicken.

Chicken and Scallops:
3 half chicken breasts, sliced
Seasoned flour
18 large scallops, preferably Alaskan
Snow peas approximately 6 per serving
1 lb udon noodles - cook according to the package directions, do not over cook.

Black Bean Salsa (optional):
2 cups cooked black beans
¼ to ½ cup chopped cilantro
1 Tb. Black bean paste
1 tsp. hot chili oil
4 scallions, chopped
Salt to taste

Pickled Ginger

To assemble:
Dust the chicken with the flour and sear in a hot skillet until lightly browned on both sides.
Add the scallops, sear lightly, add the sauce and snow peas and bring to a simmer, Cook until the scallops are opaque, do not over-cook.
Toss with the pasta.
Garnish with Black Bean Salsa and Pickled Ginger.
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