Recipe: Scallop Crudo With Sea Beans And Shiso [edit]

Photo: Foraged and Found Edibles

Photo helpful? Yes No

See all photos...

Edited by: Foraged and Found Edibles, Barnaby Dorfman, Sarah Donnell

Related Blogposts

Bloggers, have you written about Scallop Crudo With Sea Beans And Shiso? Add a widget!

Foodista Blog: “Foodista and Onepot.org”

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 ...

full post | More from this user

NETTLETOWN: “Strawberry, meet Elderflower”

June 20, 2009

...meet Onepot, meet Foodista..... Elder flowers are one of the prettiest ingredients around. Tiny white star shaped flowers gathered on droopy pom poms, thousands full. I was shaking these pom ...

full post

Comments

5 months ago

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 :)

5 months ago

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!

You need to sign in or sign up to leave a comment.

Yield: 2

[edit] Ingredients

¼	cup sea beans
2	tablespoons rice wine vinegar
2	large sushi-grade scallops
2	tablespoons extra virgin olive oil
1	tablespoon freshly squeezed lemon juice
	Salt
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.