Scallop Crudo With Sea Beans And Shiso


1/4 cup sea beans
2 tablespoons rice wine vinegar
2 fresh basil leaves, chiffonade (use lime or bush basil i
2 fresh shiso leaves, chiffonade


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


Taylor Davies's picture

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's picture

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 :)


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.


4.0 servings


Thursday, December 10, 2009 - 5:59pm

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