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Food fusion: Asian flavors and Western cooking techniques join forces

By Wolfgang Puck, Tribune Content Agency on

Cook the potatoes until tender enough to be pierced easily with a fork or skewer, 20 to 25 minutes. Drain thoroughly and return with the garlic cloves to the still-hot pot over very low heat for a few minutes to evaporate excess moisture.

Pass the potatoes and garlic through a ricer or a food mill back into the pot. With a wooden spoon, briskly stir in the butter and hot cream.

Meanwhile, in a clean pot, bring water to a boil; place a mixing bowl filled with ice cubes and water nearby. Add the spinach to the pot, immersing it for 10 seconds; then, drain the spinach and immediately plunge it into the ice water. Drain thoroughly, squeezing out excess liquid from the leaves. Place the spinach in a food processor with the wasabi powder. Pulse until finely chopped; then, continue processing until pureed, stopping as needed to scrape down the side of the work bowl.

Stir the spinach-wasabi puree into the warm mashed potatoes. Season to taste with salt and pepper. Keep warm.

For the teriyaki-glazed scallops, cut each scallop in half horizontally to make 2 round pieces. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside.

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Pour off and discard any excess oil from the pan. Away from the stove, carefully add the sake; then stir and scrape to deglaze the pan deposits.

Return the pan to medium-high heat, add the soy sauce, ginger, garlic, honey and barbecue sauce, and bring to a boil; then reduce the heat to maintain a simmer and cook until thickened.

Return the scallops to the pan; stir and turn them in the sauce to coat and heat them through. Remove from the heat.

Serve immediately, mounding the mashed potatoes on heated plates and spooning the scallops over and around them. Garnish with scallions.



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