Scallops with Sweet Ginger Soy Sauce with Soba Noodles on the Side

inspired by David's restaurant

Yield: 3 servings

Ingredients

-scallops with sweet ginger soy sauce

15                  scallops
1/2                sliced avocado
2 tbsp            sesame oil
1                   leeks (white part), cut into lengthwise strips

*for the sauce
1 tbsp             pureed ginger
1/4 cup           soy sauce
1 tbsp             ponzu
1 tbsp             brown sugar
1 tbsp             wasabi powder


-soba noodles

1/2 package     soba noodles

*for the sauce
2-1/2 tbsp       japanese wheat free hoisin sauce
1 tbsp             soy sauce
1/2 tbsp          brown sugar
2 tbsp             pureed ginger
1 tbsp             sesame oil

1) mix all the ingredients for the sweet ginger sauce and add scallops in it and marinade.
2) heat sesame oil in a pan and fry leeks until golden colored then set aside.  save the sesame oil in the pan for scallops.
3) start cooking the noodles.  when the noodles are done drain and rinse with cold water.
4) add the noodles in the soba noodles sauce, and mix together.  chill in the fridge.
5) reheat the sesame oil in a pan, and saute the scallops.  when the scallops are almost done, add rest of the sauce into the pan.
6) serve the scallops with fried leeks on the top and avocado and soba noodles on the side!

Gochisousama!

Saeko

Grilled Salmon With Wasabi Aioli And Seaweed Rice

This recipe is inspired by Cockeyed Gull, a restaurant on Peaks Island.

Ingredients
Yield: 2 servings

-Wasabi Aioli

3 clove         garlic
1                 egg york
1/2              lemon, juiced
1 cup           olive oil
3 tbsp          wasabi paste
salt and pepper to taste

-Grilled Salmon

2 fillet          salmon
1 tbsp          soy sauce
salt and pepper to taste

-Seaweed rice

1 tbsp          dried seaweed, minced
salt to taste
1-1/2 cups   cooked Japanese short grain rice
1/2 cup        steamed spinach

1)  salt and pepper salmon fillet and start broiling in the oven.
2) make wasabi aioli.  Add garlic in a blender and pulse for 2 seconds.  Add egg york and lemon juice and pulse on and off until blended.  Turn on and begin adding olive oil in a thin stream.  add salt and pepper to taste.  Add wasabi paste into aioli and mix well together.
3)  when the cooked rice is still hot, add seaweed and salt and mix together.  put it on a plate and top it with steamed spinach.
4)  when the salmon is almost done add soy sauce, broil for 5 more minutes.  Put the salmon on top on the spinach (I also pour the drippings onto the salmon) and finish with wasabi aioli on the top.

Gochisousama!

Saeko