After discovering that fresh whole wasabi plants were available in the United States, Adrian J.S. Hale found all kinds of innovative uses for them, such as this butter-rich sauce in which the pungent heat of the wasabi root, or rhizome, is balanced by the delicate earthiness of the leaves for a mild heat and slight bitterness that accentuate the sweet flavor of plump pan-seared scallops. This recipe first appeared in the tablet edition of our June/July 2014 issue with Hale's story "Mean Green."
- 5 wasabi leaves, plus a 2"-piece wasabi root, peeled and thinly sliced
- 6 tbsp. unsalted butter, softened
- 1 tbsp. fresh lemon juice
- 1 (1") piece ginger, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. sea scallops