Wasabi Crusted Sea Scallops with Mango Salsa & Plantain Crisp Ingredients * 12 large fresh sea scallops (U10) * 1/2 cup panko (dried white bread crumbs) * 1 tbsp. wasabi paste * 1/2 ripe mango, finely diced * 1 green onion, finely diced * 1/2 plum tomato, blanched, seeded and finely diced * 1/2 jalapeno pepper, finely diced * 2 tbsp. freshly chopped cilantro * 2 tbsp. freshly chopped Italian parsley * 2 tbsp. freshly squeezed limejuice * 4 slices of plantain – lengthwise – fried crisp and seasoned with cayenne / salt * 1/2 cup of seedlings * 1 tbsp. rice wine vinegar * olive oil * salt / fresh pepper Method 1. Preheat Oven to 400F 2. Remove muscle from scallops. Place on absorbent paper and chill. 3. Prepare brunoise (fine dice) of mango, green onion, tomato, and jalapeno pepper. Toss together and season with lime juice and 1/3 of chopped herbs. Chill. 4. In a food processor add panko, wasabi paste, olive oil to moisten, and 1/3 of herbs. Pulse until crumb comes together and green is blended throughout. 5. Preheat pan and add olive oil. Season scallops and sear. Turn and top with panko crust. Finish in hot oven for 2-3 minutes. 6. Prepare vinaigrette of rice wine vinegar, olive oil and remaining herbs. 7. To plate, mould salsa on plate. Top with lightly dressed seedlings and plantain crisp. 8. Remove scallops from oven and plate 3 per. Drizzle with remaining vinaigrette and serve

Day 236: I wanted to get my picture out of the way early today so i took a picture of one of my calphalon pots. It was way too hot to attempt a picture outside.