Name: Scallop, Nukazuke and Pole Beans
Yield: Serves 4
Cuisine: United States
Ingredients: 2 cups (350 g) pole beans, blanched and diced; 2 Tbsp. trout roe; 1 tsp. minced shallot; 2 Tbsp. toasted, shaved almond; 12 sungold tomatoes, halved; ½ cup (120 ml) anchovy vinaigrette; 1 cup (175 g) nukazuke vegetables, cut into pieces; 8 large sea scallops, halved

One thing I got to know while living in Japan was tsukemono. A fermented food, tsukemono are a healthy umami ingredient, and I stir rice bran (nuka) daily to make my own. The vegetables used in this dish were pickled for seven days, imparting a subtle tang and making them easy to eat salad-style.

Ingredients

8 large sea scallops, halved
2 cups (350 g) pole beans, blanched and diced
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Method

In a large bowl, toss the cut scallops, blanched pole beans, minced shallot, sungold tomato and nukazuke vegetables together with a little anchovy vinaigrette. Reserve some nukazuke vegetables to garnish the dish.

Serve the dressed scallop and vegetables on individual plates and garnish with shaved almonds, trout roe and the reserved nukazuke vegetables.