Dashi-Poached Scallop Salad with Wasabi Dressing
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.
Slideshow:More Recipes for Scallops