Autumn｜Fruit｜Japanese food｜Seafood｜Seasonal vegetables｜焼きホタテとかぶのごま酢
Grilled Scallops and Turnips with Sesame Vinegar Dressing
Culinary Workshop - Culinary Art - Nov. 2011
Ingredients
| Scallops (sashimi grade) | 2-3 pieces ... Lightly sprinkle with salt and sear the surface. Cut into quarters. |
| Turnip | 1 ... Peel and cut into wedges. Lightly sprinkle with salt. |
| Persimmon | 1/2 ... Peel and cut into wedges. |
| Turnip leaves | As needed ... Boil, then cool in cold water and squeeze dry. Cut into 3cm lengths and lightly sprinkle with salt. |
Sesame Vinegar
| White sesame paste | 2 tbsp |
| Vinegar | 2 tbsp |
| Sugar | 1 tbsp |
| Salt | 1/5 tsp |
| Dashi broth | 2 tsp or as needed |
Steps
- Mix sesame paste, vinegar, sugar, and salt. Gradually add dashi broth to achieve a smooth texture.
- Toss the seared scallops, blotted turnip, persimmon, and turnip leaves with the sesame vinegar.
- Spread sesame vinegar on a plate and arrange the ingredients from Step 2 on top.