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Scallop Crudo With Sea Beans And Shiso
Foraged and Found Edibles
1 serving
BeginnerThis 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.
Total Steps
2
Ingredients
8
Tools Needed
5
Ingredients
- 0.25 cup sea beans
- 2 tablespoons rice wine vinegar
- 2 scallops large sushi-grade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt
- 2 leaves fresh basil, chiffonade
- 2 leaves fresh shiso, chiffonade
Instructions
1
Step 1
Blanch sea beans and chill. Toss with rice wine vinegar and set aside.
2
Step 2
Pat scallops dry, then thinly slice them. Arrange slices on a plate. Drizzle with olive oil and lemon juice. Sprinkle with salt, basil, and shiso leaves. Top with the prepared sea beans and serve immediately.
Tools & Equipment
pot
bowl
cutting board
knife
plate