© David Malosh
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way David Myers serves raw diver scallops with yuzu, fresh wasabi and dashi gelée. Easy Way Home cooks can poach thinly sliced scallops in an easy dashi broth, a Japanese stock made with bonito (tuna) flakes and seaweed. Dressed with lemon juice and wasabi and topped with greens, the poached scallops become a satisfying first course.    More Recipes for Scallops  

How to Make It

Step 1    

In a bowl, whisk the lemon juice, wasabi paste and oil. Season with salt and pepper.

Step 2    

In a large saucepan, bring the dashi and water to a simmer. Add the scallops and poach just until opaque, about 1 1/2 to 2 minutes. Drain and pat dry. Transfer the scallops to a bowl and toss with half of the dressing.

Step 3    

Add the greens to the dressing in the large bowl and toss to coat. Season with salt and pepper. Arrange the scallops on plates, top with the greens and serve.

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