Summary
(Serves 4) 8 large scallops, shelled and cleaned Finely grated zest and juice of 2 limes 10g dried wakame seaweed 1/2 cucumber, deseeded and finely sliced 1tsp sea salt 2cm piece of fresh ginger, peeled and cut into fine matchsticks For the dressing: 6tbsp rice vinegar 4 umeboshi (pickled plums) finely chopped 1tbsp good quality soy sauce 1tbsp mirin 1 garlic clove, peeled and finely diced 1 spring onion, trimmed and finely sliced on the diagonal Slice each scallop horizontally into three discs and lay the slices out on a plate. Mix the lime zest and juice and pour over the scallops. Cover with cling film and chill for two hours. Soak the wakame in warm water to cover for 15 minutes. Put the cucumber slices into a colander, sprinkle with the salt and leave for 10 minutes to soften.
Drain the wakame, cut off and discard any stems, then chop into 3- 4cm lengths. Rinse the cucumber under cold water, drain and squeeze out excess water in a clean tea towel. Mix together the cucumber, wakame and ginger.See the full content of this document
Extract
Francis Rossi Loves... Umeboshi Dressing
For the dr...
See the full content of this document
Sponsored links
