Tuesday, April 28, 2015
Scallops and Rice Noodles
Ok, so these are scallops thinly sliced and marinated in white soy, chardonnay and some potato starch. The soup is a very light dashi stock. The noodles are the thinnest possible rice noodles. Then some seaweed some nice Japanese people gave me at the conference. Really balanced flavors. Anything stronger would have overshadowed the scallops. A keeper recipe.