my toragashi seasoned seared yesso scallops over squid ink black garlic sauce and carrot daikon slaw ...
japanese scallops...
Japanese scallop is officially called Yesso scallop, a bivalve in the Pectinidae family. The shell width grows to about 20 cm, and it mainly inhabits the coast of the Pacific Ocean from the Tohoku region to Hokkaido and also the coast of the Japan Sea. -- Jetro
When it comes to cooking scallops, there's a few rules you need to follow to sear them to perfection. Here is Alton Brown on the topic...
Shichi-mi tōgarashi, also known as nana-iro tōgarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum, a red pepper native to Central and South America, and it's this ingredient that makes shichimi spicy. -- Wikipedia
squid ink sauce...
What does it taste and smell like? Gourmets will say that squid ink tastes and smells with the sea. To be more precise, the flavor of squid ink is close to the flavor of fresh sea fish with some umami hints. -- Marky's Blog
My squid ink sauce is made with squid ink infused with home made dashi black garlic, and agar agar...
Along with my scallops, I served salted salmon with dashi braised bok choy and mushrooms; and cha soba (green tea soba) in dashi and kimchi..
