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 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