Walter Dunphy is into spring. For his second segment of Sargent Choice Cooking, a series of videos of the BU executive chef preparing healthful and tasty meals, Dunphy is featuring scallops with an Asian flair. The recipe calls for sea scallops with fresh vegetables and whole wheat soba noodles. Dunphy uses Nantucket bay scallops. Their sweetness happens to lend itself quite well to Asian-inspired cuisine, with its subtle yet spicy contrasts, he says. The ingredients, such as mirin, a Japanese sweet cooking wine, and sambal olek, or sriracha, an Asian-style hot sauce, can usually be found in the Asian foods section in local supermarkets, says Dunphy. For more Boston University news and videos, check out today.bu.edu
http://www.youtube.com/watch?v=rEsbcAYVBI4&hl=en
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