One of the best ways to enjoy scallops is dry-rubbed and pan-seared. One of the best ways to enjoy sushi is with a dollop of nose-clearing wasabi. Together, they make for a tasty and simple meal.
Forget about wasabi paste. For this meal, you just grind up some salt, pepper, wasabi powder, and other spices (the above included ground coriander and garlic), pat the scallops with the dry rub, and then follow normal pan-searing instructions. Put a solid amount of the tasty green stuff into the rub, and if you need a little more wasabi kick, you can bring some wasabi-flavored fleur de sel to the table to sprinkle as needed. It's a simple way to class up a bland dinner night, and it only takes about 20 minutes from start to finish (from prepping the greens and scallops to plating).
Note: In the above picture, the scallops are resting on butter-sauteed collard greens, previously mentioned here.
I've read
any number of pieces waxing rhapsodic about collard greens cooked the soul food way - about how delicious was the
"pot likker" (I've really seen it spelled that way! honest!), about how wonderful the house smelled when you
set the smoked pork products to cooking. About how nothing says comfort like the rich, tender, porky piles of
essential vitamins and minerals. I doubted, but I figured I must be missing out on something really great. So, on slow
cooking day, I set out to make soul food-style greens.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
