Seafood Salad With Three Seaweeds And Chinese Black Beans

Name: Seafood Salad With Three Seaweeds And Chinese Black Beans
Yield: 4 servings
Cuisine: Japanese
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)

Recipe from Ed Brown

Adapted by Moira Hodgson

Published March 11, 1997

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

—Moira Hodgson

Featured in: What's as Green as Ireland And Smoky as a Peat Fire?

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

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)

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 1 ½ 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.