seafood｜seasonal vegetables｜Summer｜ゴーヤと帆立の塩昆布和え
Goya and Scallop Tossed with Shio Kombu
Culinary Workshop - Culinary Art - Jun.2023
Ingredients
| Bitter melon (Goya) | 1 piece ... Trim both ends, cut in half lengthwise, and use a spoon to remove seeds and pith |
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Scallops (sashimi-grade) | 2-3 pieces ... Lightly salt and leave for 5 minutes |
| Salted kelp (Shio Kombu) | 5-10g ... Adjust as needed |
| Sesame oil | 1-2 teaspoons |
Instructions
- Slice the bitter melon thinly into rounds, place in a bowl, and massage with salt and sugar. Let sit for about 5 minutes, then rinse and squeeze out excess water.
- Place the scallops in a colander, pour boiling water over them to blanch, pat dry, and cut into bite-sized pieces.
- In a bowl, combine the bitter melon, scallops, and adjust the amount of salted kelp. Drizzle with sesame oil and mix well. Chill in the refrigerator before serving.