|Garlic||1 Clove (5 gm), minced|
|Grated ginger||1 Teaspoon|
|Miso paste||1 Tablespoon|
|Black peppercorns||10 , crushed|
|Rice wine vinegar||1⁄2 Cup (8 tbs)|
|Light peanut oil||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Teaspoon (Or To Taste)|
|Peanut oil||2 Cup (32 tbs) (For Frying)|
|All purpose potatoes||8 Small, peeled and julienned|
|Freshly ground pepper||To Taste|
|Potato starch||1⁄2 Cup (8 tbs)|
|Sea scallops||2 Pound, quartered|
|Radicchio head||4 , coarsely chopped|
|Cilantro||1 Bunch (100 gm), trimmed and finely chopped|
|Enoki mushrooms||1⁄4 Pound, trimmed|
|Lime||1 , juiced|
To prepare the salad dressing, combine the garlic, ginger, miso paste, peppercorns, and vinegar in the bowl of a food processor.
Process briefly to blend.
With the blades in motion, slowly pour in the oil.
Add the soy sauce and set aside.
Pour enough oil into a skillet to measure 2 inches deep.
Heat over moderately high heat until hot but not smoking.
Add the potatoes and cook until golden brown, about 5 minutes.
Drain on paper towels and season with salt and pepper to taste.
Keep warm until ready to serve.
Keep the oil hot.
Place the potato starch on a large plate.
Pat the scallops dry and dredge in the starch, shaking off excess.
Fry in the oil until golden brown, about 2 minutes.
Drain on paper towels and season to taste with salt and pepper.
In a large mixing bowl, combine the scallops, radicchio, cilantro, and mushrooms.
Sprinkle with the lime juice, and season with salt and pepper to taste.
Pour the salad dressing over and toss.
Serve on a platter with the potato sticks.