I remember that quite some tie ago my wife was “stuck” with some succulent-looking scallops. The problem was that they were too small to make acceptable sashimi. So for once, she forgot she was Japanese and opted for the European thinking.
She had some very fesh cress (cresson) grown in Shizuoka Prefecture as well as a variety of tomatoes called “Aamera”.
These tomatoes are the smallest that I have ever seen and are grown in our Prefecture only (so far).
They are very firm and very sweet. You could serve them together with a plate of red fruit!
So as you can see on the picture, she first made a thin bed of cress topped with avocado slices, made a rondo of scallops in the center with a core of cut aamera tomatoes. It certainly looked more difficult than it really was.
Topped with a dressing of your choice, with the oprion of some cottage cheese and finely cut Italian parsley or basil, it makes fro a beautiful appetizer!
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Yum Yum Yum Robert…I now know what we are having for our Friday Movie night! Hubby love scallops and I will tell him it is ‘Robert’s Scallop Salad’, and wish he was as good in the kitchen as you are, but hey, he loves me, so thats a talent!
Have a great day Robert!
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Dear Elizabeth!
Cheers, but make sure Hubby would not eat anything without you!
Cheers,
Robert-Gilles
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This looks so fresh, you are lucky in Japan, can’t always trust the fishmonger over here…
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Dear Christelle!
We are indeed lucku here, especially in Shizuoka!
Cheers,
Robert-Gilles
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lovely salad. Two this I love in this dish: avocado and scallops. I need some scallops since i already have the avocado.
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Dear Jenn!
Simple and tasty!
Cheers,
Robert-Gilles
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