Sweet Potato Tempura Scallops
Julienne ½ of a small daikon, add 1 grated carrot and a little thinly sliced red onion, pinch of minced chive, marinate in a 1/4 cup of rice vinegar, ½ cup mayonnaise and a teaspoon of wasabi.
Reduce 1/4 cup of tamari, 1/4 cup sake, ½ cup mirin, juice of one orange and one lemon, 1 Tbsp honey and minced ginger down to a few Tbsps. Strain. Slowly whisk in up to a 1/2 cup chilled cubed butter into the warm reduction, keeping the temperature consistent.
Sweet Potato Tempura Batter
Combine ½ cup all purpose flour and 1/2 cup corn starch with teaspoon salt. Stir in enough tonic water to make a thick but still liquid batter. Grate one peeled small sweet potato, add to batter.
Lightly dust six medium scallops in flour, dip into batter and deep fry at 350 degrees until golden, blot on paper towel.
Place a small mound of slaw on the center of plate, stack scallops on top and spoon ponzu emulsion over and around scallops.