Scallops with Soba noodles and dashi broth
Serves 4.
24 large scallops (without roe)
1 teaspoon finely chopped fresh ginger
2 scallions sliced diagonally
1 teaspoon dashi granules
2 teaspoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons mirin
8 oz soba noodles
5 fresh cloud ear mushrooms chopped
1 sheet nori, shredded to garnish
Cook the soba noodles in a large saucepan of rapidly boiling water for 5 minutes or until tender. Drain and rinse under cold water. Place the mirin, soy sauce, rice wine vinegar, dashi granules, and 3 cups water in saucepan. Bring to a boil, then reduce the heat and simmer for 3-4 minutes. Add the scallions and ginger and keep it at a gentle simmer until needed. Heat a riged cast iron grill pan until very hot, and sear the scallops on both sides, in batches, for 1 minute. Divide the noodles and cloud ear mushrooms among four deep serving bowls. Pour 3/4 cup broth into each bowl and top each with 6 scallops. Garnish with the nori and serve immediately.
