Recipe Database
Miso Poached Bay scallops with Wakami salad and candied ginger
Miso Poached Bay scallops with Wakami salad and candied ginger
Ingredients
½ pound fresh bay scallops
1 T Japanese Miso
1 T pickled ginger
2 pieces crystallized ginger
Sea salt
1/3 cup Marinated seaweed salad (wakami)

Instructions
Start by combining the miso, pickled ginger and a pinch of sea salt into 1 cup water Heat on medium heat until a light rolling boil is achieved Add scallops and poach for 4 minutes being careful not to allow overcooking, drain from broth Mound the Wakami onto the plate or a light rimmed bowl, place scallops around center and topped with thinly sliced crystallized ginger and a small amount of miso broth

Notes
Recipes done on site by Exec Chef Christopher Effa, Doubletree Atlanta Northwest.