Ingredients:
For scallops
- 6 large fresh scallops, about 1/2 lb (0.25 kg), cleaned and patted dry;
- 1 English cucumber, peeled and cut 3/8” (1 cm) thick slices;
- Egg custard or soft tofu and cut 3/8” (1 cm) thick slices;
- 1 teaspoon safflower oil.
For pickle shallot dressing
- 3 red shallots, peeled and thinly sliced;
- 1/2 cup (120 ml) lemon juice;
- 2 small color bell peppers and thinly sliced;
- 1 tablespoon cane suga or according to taster.
For wasabi sauce
- 1 teaspoon powder wasabi (can be substituted with wasabi paste);
- 1 teaspoon water (no need if you are using wasabi paste);
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market).
Recipe:
Serving for 2
For scallops
- Add safflower oil to a frying pan over medium high heat;
- Slowly place egg custard or tofu;
- Lightly brown for 2 minutes each side;
- Take them out and set aside;
- Slowly place scallops into the pan;
- Cook each side for 2 minutes or until golden brown;
- Place the scallops on a paper towel to get rid of excess oil;
- Place the cucumber slices on the bottom;
- Add egg custard/tofu on top and scallops;
- Add pickle shallot dressing on the side;
- Dip wasabi sauce on and around the scallop decks;
- Serve warm.
For pickle shallot dressing
- Add lemon juice to red shallots pickled overnight;
- Slice small bell peppers and add to pickle shallots right before plating;
- Add cane sugar.
For wasabi sauce
- Mix water and wasabi to the consistency of a paste;
- Add Liquid Aminos to the wasabi paste and mix well until smooth.