Le Creuset Stoneware 4-Piece Mug Set.
Cook, whisking constantly, until sugar is dissolved and a thermometer inserted in mixture registers 160°F, about 6 minutes..Transfer bowl to stand mixer fitted with the whisk attachment, and beat on high speed until stiff, glossy peaks form and meringue is at room temperature, 10 to 15 minutes.
Turn off mixer, and scrape down sides of bowl.With mixer running on medium speed, gradually add butter, 1 tablespoon at a time, beating well after each addition.Continue to beat until mixture is light and fluffy, 8 to 10 minutes.
With mixer running on medium speed, beat in strained jam and salt until just combined, about 1 minute.. Assemble the cake.Place 1 cake layer on a cake plate.
Using an offset spatula, spread 1 1/2 cups blueberry-coriander buttercream frosting from the center of the cake outward, forming a 1/2-inch-thick frosting layer with a 1-inch-wide, 3/4-inch-tall border around the perimeter to encase the curd.
Spoon Meyer lemon curd in center of frosted layer; spread to edges of frosting border.4 ounces mesclun.
In a bowl, whisk the lemon juice, wasabi paste and oil.In a large saucepan, bring the dashi and water to a simmer.
Add the scallops and poach just until opaque, about 1 1/2 to 2 minutes.Drain and pat dry.
(Editor: Quiet Mice)