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Ingredients
- 2 tablespoons fresh lemon juice 1 teaspoon wasabi paste 1/4 cup canola oil Salt and freshly ground pepper 2 teaspoons instant dashi 4 cups water 12 sea scallops
- sliced into thirds 4 ounces mesclun
Method
- 1.In a bowl, whisk the lemon juice, wasabi paste and oil. Season with salt and pepper.
- 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.
- 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.
