In the wake of a recent oral surgery, I found myself with some spare silken tofu on hand. I've often wondered why most homemade fried tofus use a "firm" texture when restaurant chefs so clearly prefer "silken" for dishes like agedashi. The cylindrical shape of my brand of curd gave me the idea for this dish. I very carefully sliced wheels of tofu, dredged in flour, and fried. They really looked like scallops, and tasted like nothing.