Entrée - Coquilles St. Jacques

This is a simple starter dish that I used to make often when I receive people.  Scallops are lightly cooked in white wine.  The bottom is boiled potato. Sauce is fusion between Japanese and French vinaigrette sauce.

「ホタテの前菜」これはホタテのお刺身と茹でたジャガイモのシンプルな前菜。ホタテは白ワインで軽く火を通してある。ソースは和とフレンチのフージョン。