Pan-Seared Sea Scallops with Potato Pancake Sweet Pea Mash, Sweet Mirin Sauce, Pea Shoots, Salmon Caviar and Black Tobikko Sweet mirin sauce

3/4 cup mirin6 tablespoons soy sauce6 tablespoons sweet soy sauce6 tablespoons rice wine vinegar 1/2 tablespoon corn starch1 tablespoon waterScallops12 large sea scallops3 tablespoons salt3 tablespoons white pepper 1/2 cup vegetable oilPotato pancakes1 1/2 cups grated potato 1/4 cup grated onion1 egg, beaten1 1/2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon baking powder1 cup vegetable oil, for fryingPea shoots2 cups pea shoots (see note) 1/4 cup sesame oil or vegetable oilSalt and white pepper, to tasteSweet pea mash1 can (12 ounces) sweet peas, drained1 tablespoon butter, melted1 tablespoon rice wine vinegar1 teaspoon sugar1 cup mashed potatoesSalmon caviar, for garnishBlack tobikko, for garnishFor the sweet mirin sauce: In a saucepan, combine mirin, soy sauce, and sweet soy sauce; bring to boil and reduce for 2 to 3 minutes. Combine cornstarch and water to form a slurry. Add slurry mixture to boiling mixture. The slurry will thicken the sauce. Remove from heat and add rice wine vinegar to finish.For the scallops: Season scallops with salt and pepper; transfer to a bowl and add 6 tablespoons sweet mirin sauce; marinate for 2 hours. In large heavy pan, preferably cast-iron, heat oil until smoking. Add scallops and cook for 2 to 3 minutes, turn over and cook for another 2 to 3 minutes, remove from pan and reserve.For the potato pancakes: Add potato, onion, egg, flour, salt, pepper, baking powder to a bowl and mix well. Heat heavy pan with 4 tablespoons oil. Form mixture into 2 1/2-inch pancakes and fry 2 to 3 minutes on each side until crispy. Remove from pan and place on paper towels to drain oil and reserve. Add fresh oil to pan as needed.For the pea shoots: Heat sesame oil in nonstick pan, sauté pea shoots until slightly soft. Season to taste. Reserve.For the sweet pea mash: Combine sweet peas, melted butter, rice wine vinegar, and sugar in food processor and mix until thoroughly combined. Fold into mashed potato mixture and reserve.To serve: Drizzle sweet mirin sauce over plate. Sprinkle with pea shoots. Place potato pancake over pea shoots. Place a 2-inch dollop of sweet pea mash in center of potato pancake. Lean three scallops against sweet pea mash. Sprinkle tops of scallops with salmon caviar and black tobikko.Serves four.Chef's note: Look for pea shoots at Asian markets.Nutrition values per serving: 565 calories, 24 g fat (4 g saturated), 59 g carbohydrates, 6 g fiber, 21 g protein, 140 mg cholesterol, 2,779 mg sodium.Chef Brett Stein, Catering by Mich 1/8l's, Morton Grove