Scallop Crudo With Sea Beans And Shiso
By: Foraged and Fou...
Published: Thursday, December 10, 2009 - 5:59pm

Ingredients




1/4 cup sea beans
2 tablespoons rice wine vinegar
2 larges 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 i
2 fresh shiso leaves, chiffonade

Preparation

1 Blanch seabeans and chill. Toss in rice wine vinegar and set aside.  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.

About


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.

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 :)