East-West
Sea Scallops
This is an unusual yet satisfying dish, combining the nutty yet sweet taste of sea scallops with briny hiziki seaweed combined with julienned yams, steamed in a mirin-soy broth.

A superb source of low-fat protein and a decent source of omega-3 fatty acids, sea scallops are a delicious and luxurious addition to any meal. The main prerequisite is freshness. Frozen and thawed scallops, mostly sold in supermarkets and many fish stores, are acceptable as long as they haven't sat around too long. They should have a light ivory color, a slightly nutty (not fishy) fragrance, and a slightly translucent appearance. For this dish, or in fact any entree featuring sea scallops, I would recommend no more than 1/2 pound per person. The rest of the dish is simple to prepare.

SEA SCALLOPS WITH YAMS AND HIZIKI INGREDIENTS 2 pounds sea scallops 2 large yams or sweet potatoes 1 cup dried hiziki (available at health food stores) 1 bunch scallions 2 tbs. tamari soy-sauce 2 to 3 tbs. mirin or substitute white wine with one tsp sugar 1 tbs coarsely chopped ginger 4 tbs sesame seeds Pinch cayenne pepper (optional) 1 tbs. olive oil JOIN THE FLORIDA FOOD DUDE'S ONLINE RECIPE CLUB Would you like more of like these fantastic recipes? Just click here for more information on how to join the Florida Food Dude's Online Recipe Club. Each month, we will email you more delicious recipes for only $1.00 each. Click here for more information

DIRECTIONS: Wash the scallops and pat dry with paper towels. Keep in refrigerator until ready to use. Peel the yams and, using a mandoline or V-slicer, turn into matchsticks. If you possess neither of these handy kitchen tools, then cut yams crosswise into 1/2 inch thick slices. Cut off rounded edges, wasting as little as possible, so you have a squarish shaped piece. Then julienne from there, trying to keep all matchsticks as uniform as possible. NOTE. coarse grating is not suitable for this dish. Soak hiziki in cold water for 5 minutes, then drain. In a non-stick large skillet, heat the oil over medium heat. Toss in ginger pieces and let them brown, about 3 minutes. When nicely browned, discard using a slotted spoon. Add the yam matchsticks to the pan and saute, not to brown, but to infuse some extra flavor, about 3 minutes. Add a little sea salt evenly over the yams. Do not let the yams scorch. Chop scallions and then add to skillet with drained hiziki, then add soy sauce, cayenne and mirin. Cover immediately with tight fitting lid and reduce heat to low. Shake the skillet every minute or so to keep things moving. DON'T open the lid or you'll let the mirin steam escape. After no more than 7 minutes, remove from heat and allow to cool slightly, still with the lid on. Test for doneness the yams should be soft yet slightly al dente. If soft, leave lid off. In another nonstick or cast iron pan, add remaining 1/2 tablespoon oil to a teaspoon of butter and allow to get hot, not really smoking, but close. Season the scallops with salt and freshly ground black pepper and place in skillet. DON'T MOVE THEM! This way they'll develop a nice crust. After about two minutes, turn them over carefully and saute' the other side for 30 seconds. TO SERVE: Place a mound of the yam-hiziki mixture in the middle of a dinner plate. Drizzle with sesame seeds to taste. Place the scallops in formation around the yams, garnish with a little cilantro if you wish, and there you have it. WINE SUGGESTIONS A simple dry Italian white, such as a decent pinot grigio, would work well with this dish. A fume blanc from California or points north would do, but nothing too sweet. A dry Japanese beer such as Sapporo or Asahi would work well, as would a nice sake.