Scallops with Peanut Broth and Fried Chrysanthemum Greens

Okay, let's get serious for a minute: I really want my own restaurant some day. I'm thinking a soup and sandwich kind of a place. But honestly, I feel like I'd be happy working in a restaurant kitchen every day (provided I get to sample A LOT). I feel like sometimes I need to prove myself by making a restaurant-worthy masterpiece at home and then amazing my family with it.

Enough of the touchy-feely nonsense, here was our lunch today-

Need:
1 tbsp soy sauce
1 tsp of peanut butter
1/2 tsp of gochujang hot sauce
drop of sesame oil
some grated ginger
1 grated clove of garlic
1 C of water
1/3 package of dashi broth powder
1 tbsp of honey

some scallops
s+p

some chrysanthemum greens
oil

 

Put the first nine ingredients in a sauce pan and simmer until slightly reduced, about 15 minutes. This will be the broth for the scallops.

 

Sear your scallops. Don't forget to dry them and season with s+p. When the scallops are done, pull them off and set aside to rest on a plate.

 

In a large pot, add some oil for frying and drop in a handful of chrysanthemum greens. Let them fry until crispy, a good 3 minutes or so. Pull them out to rest on a plate with a napkin on it and lightly salt them while they are still hot.

BAM!

The chrysanthemum greens are bitter, but frying them makes them quite delicious. The scallops and peanut broth complement each other nicely.