Bay Scallops With Chive Oil and Pineapple
This recipe was inspired by David Chang of Momofuku and many other restaurants. In his Momofuku cookbook he dedicates two pages to his attempt to create an amuse-bouche (savory little bites served in fine restaurants before a meal) of bay scallops. The recipe calls for homemade dashi, not something so easily achieved around these parts. I simplified his recipe and came up with this very nice little scallop appetizer.
Serves six to eight.