The Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also very healthy!
How about this one:
Scallops and Grapefruit!
INGREDIENTS: For 5 people
-Scallops: 5~10 (depending on size. Use fresh raw ones, please!)
-Wakame seaweed: as appropriate
-Trefoil: 1 bsmall bunch (or any suitable green leaf vegetable)
-Lemon juice: 2 tablespoons
-Sugar: a little
-Salt: a pinch
-Light soy sauce: a little
-Olive oil (EV): 4 tablespoons
-Cut each scallop across the width into 2 or 3 slices. Heat some water to which you have added a little salt and Japanese sake (not included in ingredients). Dip the sliced scallops in it for a short time and drain them.
-Cut the wakame seaweed into 2cm wide strips. Drop them in the hot water used for the scallops. Let them warm up, take them out and drain them.
-Drop the trefoil in above hot water and leave theminside for 30 seconds. Take out. Drain thoroughly and cut into 2~3 cm long pieces.
-Peel the grapefruit and cut wedges into 2 or 3 bits.
-In a bowl, drop the lemon juice, sugar, salt, light soy sauce and mix well. Add olive oil little by little mixing all the time.
-I serving plates, arrange the scallops, wakame, grapefruit, trefoil in that order twice (look at picture above).
-Pour the dressing from the side.
Enjoy this simple appetizer with white wine or Japanese sake!
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