Cook, whisking constantly, until sugar is dissolved and a thermometer inserted in mixture registers 160°F, about 6 minutes..
In a bowl, whisk the lemon juice, wasabi paste and oil.In a large saucepan, bring the dashi and water to a simmer.
Add the scallops and poach just until opaque, about 1 1/2 to 2 minutes.Drain and pat dry.Transfer the scallops to a bowl and toss with half of the dressing.. Add the greens to the dressing in the large bowl and toss to coat.
Arrange the scallops on plates, top with the greens and serve..Ripe, tropical South African Sauvignon Blanc..
1/4 cup plus 2 tablespoons light brown sugar.
1/3 cup dark soy sauce.My 10 best picks include a. single-serve coffee maker.
, a. stainless steel tumbler., and a. Nakiri knife with a blade guard.
that's only $15.Surely some of the items below would upgrade a few of your worn-out finds, too..