Autumn｜Fruits｜Seafood｜Western｜ホタテとリンゴのサラダ ～しぼりたて入り 白ソース～
Scallop and Apple Salad with Freshly Squeezed White Sauce
Scallop and Apple Salad
Ingredients (Serves 4)
| Scallops (Sashimi Grade) | 4 pieces ... Thinly sliced |
| Apple | 150g ... Thinly sliced with the skin on, rinse in salted water and drain |
| Celery | 1/2 stalk (50g) ... Thinly sliced, rinse in water and drain |
| Endive | 1/2 head (50g) ... Thinly sliced, rinse in water and drain |
| Cottage Cheese | 50g |
| Walnuts | As needed ... Roasted and coarsely chopped |
Shiboritate White Sauce
| Vinegar | 1 tablespoon | - |
| Shiboritate Junmai Sake | 1 tablespoon | - |
| Salt | Just over 1/4 teaspoon | - |
| Pepper | As needed | - |
| Salad Oil | 2 tablespoons | - |
| Heavy Cream | 3 tablespoons | - |
Steps
- Mix vinegar, shiboritate junmai sake, salt, pepper, and salad oil thoroughly.
- Briefly marinate the thinly sliced scallops in the dressing from step 1 and set them aside.
- In a bowl, add the heavy cream and gradually mix in the dressing while stirring to combine.
- Create a thick, creamy white sauce.
- Combine the drained apple, vegetables, cottage cheese, and scallops, then plate the salad.
- Sprinkle with walnuts and serve with the white sauce on the side.