We ran across a Seaweed Salad while we were away last weekend and bot it to try. It was so good, the next day we went back and bot two more containers to bring home to play with. I found recipes online for making it and using it. I couldn't find any seaweed to use that recipe, so went with one of the other offerings - and oh, was it wonderful!!
http://i3.photobucket.com/albums/y72/cjd...OPDISH.jpg
Scallops with Wasabi Cream & Seaweed Salad
12 large scallops
1 cup Seaweed Salad (available at Asian markets (we got ours at a seafood deli)
2 T. wasabi powder
1/2 cup Creme Fraiche (I subbed sour cream)
1/4 to 1/2 cup heavy cream
1/2 cup Tamari (thot I had this, didn't, so used Kecap Manis instead)
1/4 cup Mirin
2 T. peanut oil
2 T. cornstarch
Salt and freshly ground pepper
Mix wasabi & enough water to the texture of wet sand.
Add cream, wasabi mixture and creme fraiche in a bowl; place in frig for 24 hours.
About 1/2 hour before you are ready to serve, mix the Tamari and Mirin in a non-reactive pan; bring to boil & reduce the heat to a simmer.
Add a slurry of cornstarch & water (note: again they are asking for a consistancy of wet sand ) to the Tamari/Mirin .
In a large skilet over med. high heat add oil and season scallops (after drying them well) and place in preheated skillet. Cook on both sides for two minutes.
Spoon some of the wasabi mixture in the center of four plates; place seaweed salad on plate. Arrange the scallops around the plate and drizzle with Tamari mixture. Serve immediately.
The picture shows only one scallop because they were the biggest hummers I've ever seen - each one looked like a small beef filet!!! (We bot four and they weighed a little over a lb.!!!) Which means we have two more in the freezer and we also have the sauces left from last nite, so we're having the same dinner again tonite! The flavors are just wonderful.
http://i3.photobucket.com/albums/y72/cjd...OPDISH.jpg
Scallops with Wasabi Cream & Seaweed Salad
12 large scallops
1 cup Seaweed Salad (available at Asian markets (we got ours at a seafood deli)
2 T. wasabi powder
1/2 cup Creme Fraiche (I subbed sour cream)
1/4 to 1/2 cup heavy cream
1/2 cup Tamari (thot I had this, didn't, so used Kecap Manis instead)
1/4 cup Mirin
2 T. peanut oil
2 T. cornstarch
Salt and freshly ground pepper
Mix wasabi & enough water to the texture of wet sand.
Add cream, wasabi mixture and creme fraiche in a bowl; place in frig for 24 hours.
About 1/2 hour before you are ready to serve, mix the Tamari and Mirin in a non-reactive pan; bring to boil & reduce the heat to a simmer.
Add a slurry of cornstarch & water (note: again they are asking for a consistancy of wet sand ) to the Tamari/Mirin .
In a large skilet over med. high heat add oil and season scallops (after drying them well) and place in preheated skillet. Cook on both sides for two minutes.
Spoon some of the wasabi mixture in the center of four plates; place seaweed salad on plate. Arrange the scallops around the plate and drizzle with Tamari mixture. Serve immediately.
The picture shows only one scallop because they were the biggest hummers I've ever seen - each one looked like a small beef filet!!! (We bot four and they weighed a little over a lb.!!!) Which means we have two more in the freezer and we also have the sauces left from last nite, so we're having the same dinner again tonite! The flavors are just wonderful.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com