Seafood Salad With Three Seaweeds And Chinese Black Beans

Name: Seafood Salad With Three Seaweeds And Chinese Black Beans
Total time: 20 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 1/2 teaspoons olive oil; 2 cloves garlic, peeledand sliced; 2 teaspoons ginger, peeled and chopped; 2 scallions, white part only, cut in 1-inch julienne; 1/8 teaspoon red pepper flakes, rinsed; 1 teaspoon Chinese black beans (available in Asian and health food stores); 1 1/4 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); 3/4 cup goma kombu (seasoned seaweed, see note); 4 tablespoons nori, cut in julienne (sold in sheets in Asian and health-food stores)

Recipe from Ed Brown

Adapted by Moira Hodgson

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Preparation

Step 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.
Step 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 1½ minutes longer or until they are just cooked. Remove and reserve the scallops.
Step 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. Step 4
  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.