June 19, 2009
This last Monday night, Foodista collaborated with Michael Hebb of Onepot.org and Foraged and Found Edibles in the Caffe Vita Loft for a “Friends of Foodista” dinner. What came ...
Yield: 2
edit Ingredients
¼ |
cup sea beans |
2 |
|
2 |
large sushi-grade scallops |
2 |
tablespoons extra virgin olive oil |
1 |
tablespoon freshly squeezed lemon juice |
2 |
fresh basil leaves, chiffonade (use lime or bush basil if possible) |
2 |
fresh shiso leaves, chiffonade |
edit Preparation
Step 1 |
Blanch seabeans and chill. Toss in rice wine vinegar and set aside. |
Step 2 |
Dry pat scallops, thinly slice and place on a plate. Drizzle with a healthy portion of olive oil, a little bit of lemon juice and sprinkle with salt, basil and shiso leaves. Top with seabeans and serve. |
edit About Scallop Crudo With Sea Beans And Shiso
This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.
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Comments
Taylor Davies
This might have been my favorite course of the night. I am not particularly experimental when it comes to raw seafood, but these scallops were so delicious I could have eaten the whole (gorgeous) platter. And the seabeans - so tasty and fun!
Sergio Alvarez
I think I found a new love: SEA BEANS!... Oh and those Garlic Sprigs! By the way I'm waiting for that Potato & Octopus Recipe :)