Miso Poached Bay scallops with Wakami salad and candied ginger
Ingredients½ pound fresh bay scallops
1 T Japanese Miso
1 T pickled ginger
2 pieces crystallized ginger
1/3 cup Marinated seaweed salad (wakami)
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
Recipes done on site by Exec Chef Christopher Effa, Doubletree Atlanta Northwest.