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Food fusion: Asian flavors and Western cooking techniques join forces

By Wolfgang Puck, Tribune Content Agency on

2 large cloves garlic, peeled

Kosher salt

4 tablespoons unsalted butter, cut into pieces

1/4 cup (60 mL) heavy cream, heated

1/2 pound (250 g) baby spinach leaves, rinsed and drained, large stems removed

1 1/2 teaspoons wasabi powder

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Freshly ground white pepper

For the teriyaki-glazed sea scallops:

1 pound (500 g) fresh sea scallops, tough connective tissue at their sides peeled off and discarded

Kosher salt

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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