Wegmans held a “sushifest” last weekend, where they imported all sorts of fresh food items from Japan. One of the items they had for sale was wasabi japonica. I could not believe my eyes when I saw this because I have been reading how rare it is to find and grow. I was so excited to cook with this in this dish. Grating it fresh and serving it with the scallops was delicious. The health benefits of this plant are also incredible. I also made a cara cara orange sauce with chervil and mint.
I made a mistake when cooking the scallops. Never add butter to hot oil, the oil will splatter. For next time, coat the scallops in olive oil, salt, pepper. Place them into a hot pan with no oil added. This will give them a better sear.
Ingredients: wasabi japonica, cara cara oranges, mint, chervil, vegetable broth Bomba rice, tatsoi.
The Looseleaf Cookbook 