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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fancy Pan Seared Tofu Mock Scallop   
    Categories: Vegetarian   
         Yield: 4 Servings   
      
   MMMMM------------------------MOCK SCALLOP-----------------------------   
         1    Box silken tofu   
         2 tb Grapeseed or olive oil   
       1/4 c  Shallot; chopped   
         3    Shiitake mushrooms; up to 4,   
              - sliced   
       1/2 tb Korean pepper powder   
       1/2 c  Water   
       1/2    Orange; juice of   
         1 ts Corn syrup, maple syrup, or   
              - agave   
      
   MMMMM---------------------FENNEL MISO BROTH--------------------------   
         2 c  Water   
       1/4 c  Fennel bulb; sliced   
         1    Dashima sheet   
         2 tb Miso paste   
      
   MMMMM--------------------------GARNISH-------------------------------   
              Nori; slivered   
              Fresno chili pepper;   
              - julienned   
              Orange zest   
              Sesame oil   
      
     Cooking Time: 30 minutes   
     Difficulty: hard   
      
     Using a 1" ring mold or a shot glass, carefully cut out silken tofu   
     roughly the shape and size of a jumbo scallop.   
      
     Add oil to skillet over high heat. Once oil is hot enough, gently add   
     tofu to non-stick skillet--you should get a healthy "HISS,"   
     otherwise, it's not hot enough.   
      
     Cook for 2 minutes or until pan-side is nice and brown, and gently   
     flip with either your hands or a small spatula. Cook for an   
     additional 2 minutes until both sides are a lovely brown color.   
     Remove from skillet.   
      
     In same pan, add a little more oil and then onions and mushrooms.   
     Saute vegetables until they are soft and add Korean pepper powder.   
     Stir until vegetables are well coated. Add orange juice and then   
     water. Reduce until sauce thickens. Add corn syrup at the very end   
     for extra sweetness and shine.   
      
     In a separate pot, add 2 cups water and dashima and fennel bulb.   
     Bring to boil then reduce heat to simmer. Add miso paste and stir   
     until well incorporated.   
      
     For plating, in a shallow bowl, gently place "tallop" in center. Pour   
     miso broth through sieve into bowl. Spoon a bit of the onions and   
     mushrooms together with citrus chili reduction onto top of tallop.   
      
     Add garnish items to the very top with chopsticks or tweezers.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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