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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Japanese 4 Servings

INGREDIENTS

=== MESCLUN SALAD ===
1 1/2 T Vinegar, sugarcane
champagne
Or white-wine
1 pn Brown sugar
Coarse salt
Freshly-ground black pepper
2 T Extra-virgin olive oil
6 oz Mesclun salad greens
=== PICKLED VEGETABLES ===
1 c Unseasoned rice vinegar
1/4 c Sugar
1 T Salt
1 Carrot
1 Red pepper
1 Yellow pepper
1/2 Jicama
=== SEARED SCALLOPS WITH
SCALLIONS ===
2 T Sesame oil
3 T Soy sauce
2 Scallions
2 Carrots
1 1/2 T Peanut oil
1 lb Fresh sea scallops, cleaned
Coarse salt
=== JASMINE-TEA RICE ===
2 c Japanese rice
3 T Jasmine tea
1 T Peanut oil
1 t Coarse salt
Freshly-ground black pepper

INSTRUCTIONS

Note: Bento boxes are made of metal or lacquered wood. These tidy
lunch boxes are divided into sections for each part of the meal.
MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar,
salt, and pepper. Whisk in olive oil, and adjust seasoning if
necessary. Add greens, and toss to coat thoroughly with dressing;  your
hands are the best tools for this job. (Serves 4) PICKLED  VEGETABLES:
Peel carrot and cut at angles into 1/2-inch pieces. Cut  red and yellow
peppers into 1/2-inch triangles. Peel and cut jicama  into 1/2-inch
triangles. In a small saucepan, heat vinegar, sugar,  salt, and 1/4 cup
water until sugar and salt dissolve and mixture is  heated through.
Place vegetables in a medium-size bowl, and pour hot  pickling mixture
over vegetables. Let vegetables sit 1 hour at room  temperature or 4
hours in refrigerator, covered. Serve cold or at  room temperature.
(Serves 4) SCALLOPS: Cut scallions at an angle into  1-inch pieces.
Finely julienne the carrots using a Japanese  mandoline. In a small
saucepan, heat sesame oil with soy sauce. Stir  in scallions, and
covered cook, 10 minutes. Add carrots, and cook for  about 1 minute.
Heat peanut oil in a large saute pan over high heat.  Season scallops
with salt, and place in saute pan to sear until brown  and crusty,
about 2 minutes on each side. To serve, place a bed of  scallion-carrot
mixture on the plate and arrange scallops around it.  Drizzle with any
scallion liquid that may be left in pan. (Serves 4)  RICE: Rinse rice
well. Grind tea in a spice grinder until it becomes  a fine powder. In
a medium pot, add rice and 2 cups cold water. Let  soak 30 minutes.
Stir rice well, and bring to a boil over high heat.  Stir well again,
and reduce heat to low. Cover, and let simmer 11  minutes. Remove from
heat, and let rest, covered, about 5 minutes.  Let cool 10 minutes.
Stir in tea powder, oil, salt, and pepper with a  wooden spoon or
spatula. Wet hands and rice molds with water to  prevent rice from
sticking. Fill molds about two-thirds full with  rice. Using a gentle
rocking motion, evenly compact rice with the  mold's press. Push the
rice through the mold. Repeat with remaining  rice. Serve hot or at
room temperature. (Makes 4 cups)  Cuisine: "Japanese" Source: "Martha
Stewart Living -  (www.marthastewart.com)" S(Formatted for MC5): "by
Lynn Thomas -  Lynn_Thomas@prodigy.net"  Per serving: 423 Calories
(kcal); 23g Total Fat; (48% calories from  fat); 21g Protein; 33g
Carbohydrate; 37mg Cholesterol; 3048mg Sodium  Food Exchanges: 1/2
Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0  Fruit; 4 1/2 Fat; 1
Other Carbohydrates  Recipe by: Recipe from Ellen Greaves  Converted by
MM_Buster v2.0n.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1295
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 2979.6mg
Potassium: 1291.8mg
Carbohydrates: 57.8g
Fiber: 3g
Sugar: 29.6g
Protein: 2.9g


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