Japanese horseradish, called wasabi, is affectionately referred to as namida, or “tears,” by many sushi bar aficionados. Here the wasabi is used to emblazon a delicate butter sauce, added to the scallops at the last moment. Neither wasabi’s aroma nor its fire will withstand exposure to high heat, so the sauce must be added just before serving.
© 1988 Elizabeth Andoh. All rights reserved.