The sandwich recipe that follows it is a perfect way to use up leftovers; for four sandwiches, you'll want to have about 2 cups of stew to work with.. Cook Mode.

Spoon the soufflé mixture into the 4 prepared sauté pans and bake for 12 minutes.. To serve, reheat the Strawberry Sauce.Add the fresh strawberries to the sauce and toss until well coated.

Serve over the Kaiserschmarren..1/2 pound ripe plum tomatoes, cored.1 1/3 cups loosely packed fresh flat-leaf parsley leaves.

1/2 cup coarsely chopped red onion.1 1/2 tablespoons pomegranate molasses.

1 1/2 tablespoons fresh lemon juice.

1 1/2 tablespoons sherry vinegar.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.

Transfer the scallops to a bowl and toss with half of the dressing.. Add the greens to the dressing in the large bowl and toss to coat.Arrange the scallops on plates, top with the greens and serve..