Scallop, Nukazuke and Pole Beans

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

Preparation info

Serves
4

Difficulty
Complex

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

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.

Ingredients

Method

Photos