This recipe was part of a, Food Play -1 series and is the Asian/Japanese entry. Grilling the scallops gives them a smoky, sweet flavor that contrasts nicely to the sea bean’s inherent salty sea tasting crunch.

Ingredients

Scallops:
3 large day boat Scallops
1 1/2 cups of sea beans

Sea Beans:
1 1/2 cup of sea beans

Dressing:
1 TBs. sesame oil
1 tsp. minced ginger
2 TBs. dark soy
1 TBs. cilantro
2 scallions

Preparation

1. Preheat your grill to high and bring 2 cups of water to a boil. Do not add salt to the water because sea beans are naturally salty. Season after they’re blanch if desired.
2. Brush the scallops with dressing.
3. Place the sea beans in the boil water and blanch for 2 mins. Remove the beans and shock in an ice bath or very cold water to stop the cooking. Strain and set aside.
4. Pour about 3 TBs. of the dressing in a small bowl. Place the scallops on the hot grill and after 1 minute. Dip the grilled side in the dressing and set back on the grill for another 1 minute. Repeat on the other side.

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