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1
Peel off the muscle on the side of the scallop and discard.
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2
Slice in half, crosswise to make 2 round pieces from each scallop.
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3
Season with salt and pepper.
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4
Heat a large saute pan over medium-high heat.
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5
When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side.
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6
Remove from the pan and set aside.
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7
Pour any excess oil out of the pan and discard.
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8
Carefully deglaze with sake while the pan is off the heat.
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9
Return the pan to the heat.
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10
Add the soy sauce, ginger, garlic, honey, and barbecue sauce.
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11
Bring to a boil, lower to a simmer, and cook until thickened.
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12
Add the scallops back to the pan and toss to coat and heat through.
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13
Remove from the heat and add the green onions.
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14
Serve immediately over wasabi mashed potatoes.
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15
Cut the potatoes into large pieces of equal size.
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16
Put in a medium-size pot and cover with salted water.
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17
Bring to a boil and cook until tender.
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18
Drain thoroughly.
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19
Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
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20
Blanch the spinach in boiling salted water for 10 seconds.
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21
Refresh in ice water.
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22
Drain thoroughly.
-
23
Transfer to a blender and add wasabi powder.
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24
Process to a puree.
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25
Stir into warm mashed potatoes.
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26
Season with salt and pepper, to taste.
