Dining and Cooking
Original Collections

Seafood Salad With Three Seaweeds And Chinese Black Beans

Ingredients

  • 1 ½ teaspoons olive oil
  • 2 cloves garlic, peeledand sliced
  • 2 teaspoons ginger, peeled and chopped
  • 2 scallions, white part only, cut in 1-inch julienne
  • ⅛ teaspoon red pepper flakes, rinsed
  • 1 teaspoon Chinese black beans (available in Asian and health food stores)
  • 1 ¼ cups fish stock
  • 12 medium shrimp, peeled and butterflied
  • 12 medium sea scallops
  • 2 teaspoons miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce, low sodium
  • 1 cup seaweed salad, prepared (see note)
  • ¾ cup goma kombu (seasoned seaweed, see note)
  • 4 tablespoons nori, cut in julienne (sold in sheets in Asian and health-food stores)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      112 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 12 grams protein; 18 milligrams cholesterol; 820 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat the olive oil in a medium-size casserole over medium heat. Saute the garlic, ginger, scallions, red pepper flakes and black beans in the oil without browning.
  2. Add the stock, bring to boil and simmer for 1 minute. Add the seafood, return to the boil and simmer for approximately 3 minutes. Remove and reserve the shrimp, but cook the scallops about 1 1/2 minutes longer or until they are just cooked. Remove and reserve the scallops.
  3. Return the cooking liquid to the boil and reduce by approximately one-third. Remove and bring to room temperature. Add the miso paste, vinegar and soy sauce. Adjust seasoning to taste.

To assemble:

  1. Form a small circle with one-quarter of the prepared sesame seaweed salad, then place 2 scallops on top, then one-quarter of the goma kombu; arrange 3 shrimp on top in a pinwheel and top with the third scallop. Divide the sauce over the 4 plates equally; garnish with a tablespoon of the julienned nori paper on top.
  • This salad may also be garnished with soybeans, garlic chives, bud chives, julienned red pepper or thin-sliced red onions.

20 minutes

Dining and Cooking