Broth Ingredients 2 cups carrot juice
¼ cup olive oil
¼ pound butter
¼ cup ginger juice
Scallop Ingredients ½ pound edamame (green soybeans), shelled and blanched
4-ounces soft tofu, drained and excess water squeezed out
1-teaspoon soy sauce
24 large sea scallops (3-inches in diameter)
Salt and pepper to taste
Garnish Ingredients 8 baby carrots sliced and sautéed
¼ pound broccoli rabe, sautéed
Preheat oven to 350 degrees F.
To prepare broth In a large saucepan, combine carrot juice, olive oil, butter and ginger juice. Bring to a boil. Reduce heat to low and simmer for one minute. Cover and keep warm.To prepare scallops: In a food processor or blender, puree soybeans, tofu, egg white, sake and soy sauce.Dry the top of each scallop, season with salt and pepper and coat the top of scallop with a thin layer of the soybean mixture.Warm a non-stick skillet over low heat. Add scallops and cook until bottom is lightly browned, about 3 minutes.Transfer to a baking sheet and place scallops in a 350 degree F. oven until cooked through, 5-7 minutes.
To serve Place three scallops in a small soup bowl. Spoon warm carrot-ginger broth around scallop and garnish with a mixture of sautéed baby carrots and broccoli rabe.
Notes Yield: 8 servings