Scallops with Seaweed and Strawberries
Main Dishes • European
Description
Recipe by John Smith, chef at 'The Bistro'.
Ingredients
- Scallops 20 oz
- Strawberry 20 oz
- Sugar 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Mizuna to taste
- Kombu Seaweed 5 oz
- Water 0 qt
- Soy Sauce 0 fl oz
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
First, prepare the strawberry dressing. Mix the strawberries with sugar, strain through a sieve, and set aside in a warm place for two days.
Step 2
Pour water into a saucepan and add the seaweed. Soak it and 'dissolve' it.
Step 3
Remove the seaweed from the water and strain it through a sieve.
Step 4
To the water where the seaweed was, add soy sauce, salt to taste, and lemon juice.
Step 5
Place the saucepan over medium heat and bring to a boil.
Step 6
Pour the hot marinade over the seaweed and cover with a lid. Wait until the water cools completely, then remove the seaweed and cut it into strips.
Step 7
Slice the scallops, dress them with olive oil, salt, and drizzle with lemon juice.
Step 8
Mix the seaweed with mizuna.
Step 9
On a plate, arrange a mix of mizuna and seaweed, and top with the scallops.
Step 10
Drizzle the fermented strawberries with olive oil and lemon juice and serve separately.
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