To prepare the broth:
Soak the hijiki in cold water to cover for 30 minutes, then drain.Place the drained hijiki, water,chile, shallot, ginger, garlic, vinegar,mirin, and soy sauce in a saucepan and simmer for 15 minutes.


To prepare the scallops:
Lightly season the scallops with salt and pepper. Preheat a sauté pan with the grapeseed oil over high heat. Add the scallops and cook, turning once, for 11⁄2 minutes on each side, or until slightly underdone. Add the lemon juice, sesame seeds, and cilantro and cook, spooning the mixture over the scallops and turning them once, for 1 minute longer, or until the scallops are coated with the mixture.

To Serve: Place some of the soybeans, tofu, water chestnuts, and parsley, in each bowl. Place a scallop in the center of each bowl, and sprinkle with the Preserved Ginger. Ladle in 1⁄2 cup of the broth.


The broth is the key to this dish, bringing delicacy and light spices with the soy and ginger adding a pungent touch to the meaty scallops. The Pinot Noir complements by adding more spices, as delicate as those in the broth without altering the structure of the dish. The ending is an explosion of smokiness coming from both the wine and the dish.

To Drink: Solena - Domaine Danielle Laurent 2004 - Oregon USA