Make shumai with thin won ton wrappers. Garnish with endanames and steam for 8 minutes. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium rare inside.
Place scallop in the middle of a soup plate and surround with shumai.
Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil. I had to stop and think about that. Let's put the fish in two categories, fatty and non fatty. Fatty fish have a strong taste that only a few enjoy without a sauce, marinade, or cooking method to subdue the oily flavor.