Masa-Barmasa Salad

Ingredients

• Asparagus 4 stalks
• Courgette 1 piece
• Scallops 3 pieces
• Marinated cherries 4 pieces
• Peanut Sprouts 0 oz
• Meyer Lemon Juice 1 tablespoon
• Olive Oil 0 fl oz
• Salt to taste
• Vegetable Oil 0 fl oz
• Ground Black Pepper to taste
• Furikake seasoning 2 spoons

Step-by-Step Guide

Step 1

Peel the zucchini. The skin of summer squash is still soft and fresh, so it can be left on, but winter squash tends to be a bit bitter. You can use a zester for peeling, which will leave beautiful strips similar to watermelon. Cut the zucchini in half, scoop out the seeds, and slice the remaining flesh into 1-centimeter thick pieces.

Step 2

Use a paring knife to peel the asparagus stems, removing the tough skin that extends almost to the tip. Cut the stems diagonally into pieces about 4 cm long. Slice each cherry tomato into five or six rings.

Step 3

In a saucepan, bring a liter of water to a boil, add a pinch of salt, and blanch the vegetables: asparagus for three to four minutes, and zucchini for about two minutes. Use a slotted spoon to transfer the vegetables to ice water and let them sit for a couple of minutes to stop the cooking process and set the color. Drain on paper towels.

Step 4

Heat vegetable oil in a skillet and sauté the scallops for about one minute on each side, until they develop a golden crust. Remove from heat, cover with a lid, and let rest for a few minutes.

Step 5

Gently warm the asparagus and zucchini in olive oil — do not fry, just warm them. Arrange the vegetables on a plate, topped with scallops and slices of tomato. Drizzle the salad with lemon juice, generously sprinkle with a mixture of Japanese spices called 'Furikake', and garnish with pea shoots.