Seared Diver Scallop & White Water Clams with Hiziki Wakame Salad and Curry Tapioca Pearl Sauce~
Serves 4

PREPARATION
For the Hiziki Wakame Salad
Place the Hiziki and the Wakame into a bowl. Add the remaining
ingredients. Reserve.

For the Curry Tapioca Pearl Sauce:
Place the water and the tapioca pearls in a small saucepan and bring to a
simmer for about 25-30 min or until soft. Drain the tapioca and run under
cold water. Place the pearls in a small bowl and cover with cool water and reserve. In a small saucepan saut. the minced shallot, then add the heavy cream, curry powder and turmeric. Reduce the sauce and season with salt and pepper. When ready to serve, drain the water off of the tapioca, add to the sauce, and serve immediately.

For the Scallop and White Water Clams:
Heat a small nonstick pan and add the grapeseed oil. Season the scallops with salt and pepper. When the oil is smoking add the scallops and sear until golden brown on each side are firm to the touch. Remove the scallops and serve immediately. In the same pan add the clams and the water and cook until the clams just begin to open. Remove the clams and assemble the dish immediately.

To Arrange the Plate:
Put the finishing touches on your sauce and have your garnishes ready. Place a small amount of the seaweed salad onto the bottom of each plate. Place 3 clams per plate around the seaweed. Place one scallop on the top of the seaweed salad. Spoon the sauce around the clams and seaweed. Garnish with two of the fried rice sticks and sprinkle with black sesame seeds. Serve.

Chef de Cuisine Anthony Zamora, 1200 at The Biltmore