Salad of Sea Scallops with Asparagus and Beans
Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
Adapted by StarChefs.com

Yield: 4 Servings

Chef Tetsuya Wakuda's Salad of Sea Scallops with Asparagus and Beans on StarChefs.com

Chef Tetsuya Wakuda's Salad of Sea
Scallops with Asparagus and Beans Recipe

Ingredients:

    Scallops, Asparagus and Beans:
  • 4 sea scallops
  • 8 butter beans, sliced diagonally
  • 8 green beans, julienned
  • 4 asparagus, sliced diagonally
  • 1 Tablespoon peeled and diced tomato
  • Pinch julienned leek
  • Chives, cut into 2-centimeter pieces
  • ¼ teaspoon finely chopped tarragon
  • Pinch salt
  • Pinch white pepper
  • Dash lemon juice
  • 1 drop light olive oil
  • Baby mâche or baby spinach leaves
    Vinaigrette:
  • 1 Tablespoon white sesame paste
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • 1 Tablespoon grape seed oil
  • ¼ teaspoon minced garlic

Method:
For Scallops, Asparagus and Beans:
In a non-stick frying pan with no oil, sear the scallops until the surface is a light brown color. Rest and chill, then thinly slice across lengthwise. Toss together the scallops, beans, asparagus, tomato, leek, chives, tarragon, salt, pepper, lemon juice and olive oil.

For Vinaigrette:
Combine all ingredients and mix well.

To Assemble and Serve:
Divide the salad between 4 serving plates and pour the vinaigrette over. Garnish with some baby mâche.

Wine Pairing:
Dry white Semillon or Sauvignon Blanc blend

   Published: May 2006