Ingredients

350 g large flat mushrooms
250 g large scallops
200 g soba (buckwheat noodles)
120 g Chinese leaves, such as bok choy or wom bok, shredded
2 cups bean sprouts
4 spring onions, shredded
4 tablespoons chopped coriander
1 sheet toasted sushi nori, about 20 x 15 cm, cut into fine strips
Soy and garlic baste
2 garlic cloves, crushed
4 tablespoons sunflower oil
2 tablespoons reduced-salt soy sauce
2 teaspoons caster sugar
Soy dressing
juice of 1 large lemon
2 teaspoons finely grated fresh ginger
1 tablespoon reduced-salt soy sauce
1/2 small red chilli, seeded and finely chopped

Preparation

1. Line the grill pan and a baking tray with foil. To make the baste, mix together the garlic, oil, soy sauce and sugar. Set aside one-third of the baste in a large mixing bowl. Brush some of the remaining baste over both sides of the mushrooms and place on the grill pan. Brush the scallops with the rest of the baste and place on the baking tray.

2. Bring a large saucepan of water to the boil and cook the soba for about 6 minutes, or according to the packet instructions, until just tender. Drain well. 3. Meanwhile, to make the dressing, add all the dressing ingredients to the baste in the salad bowl and stir until smooth.

4. Add the drained noodles to the dressing and toss to coat. Add the Chinese leaves, bean sprouts, spring onions and coriander, and toss well again. Divide among 4 shallow bowls.

5. Preheat the grill to high. Grill the mushrooms for 10 minutes until tender, turning once. Remove from the heat, then grill the scallops for 2 minutes or until cooked. Slice the mushrooms and scatter over the salad with any cooking juices. Add the scallops and nori and serve.