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SAVORY SCALLOPS
1/4 cup Japanese rice wine (sake)
2 Tbs. soy sauce
1 lb. sea scallops
Cornstarch
2 Tbs. cooking oil
1 green onion, thinly sliced
Combine marinade ingredients in a bowl. Add scallops and stir to coat; let stand for 10 minutes. Lift scallops from marinade and pat dry with paper towels. Coat scallops evenly with cornstarch; shake off excess.
Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add scallops and cook, turning once, until scallops are opaque, about 2 minutes on each side.
DIPPING SAUCE
1/3 cup Japanese soup stock (dashi)
2 Tbs. sweet cooking rice wine (mirin)
2 Tbs. soy sauce
2 Tbs. lemon juice
2 Tbs. flaked dried bonito (katsuo-bushi)
1/2 tsp. red pepper mix (shichimi togarashi), or 1 teaspoon chili sauce
1/4 tsp. sesame oil
In a small pan, heat dashi, mirin, soy sauce and lemon juice to simmering. Add flaked bonito. Remove from heat and let stand until flakes settle to bottom of pan. Strain broth and discard flakes. Add red pepper mix and sesame oil.
In a bowl, cover 1 cup julienned daikon with ice water and let stand for 30 minutes to crisp.
Pour sauce into individual dipping bowls. Float a few green onion slices in each bowl. Arrange scallops on a serving plate and garnish with daikon. Serves 6 to 8 as part of a multi-course meal. |
