| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Japanese | 4 | servings | |
INGREDIENTS
| === MESCLUN SALAD === | ||
| 1 1/2 | tb | Vinegar; sugarcane, champagne, |
| Or white-wine | ||
| 1 | pn | Brown sugar |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 2 | tb | Extra-virgin olive oil |
| 6 | oz | Mesclun salad greens |
| === PICKLED VEGETABLES === | ||
| 1 | c | Unseasoned rice vinegar |
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| 1 | Carrot | |
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 1/2 | Jicama | |
| === SEARED SCALLOPS WITH SCALLIONS === | ||
| 2 | tb | Sesame oil |
| 3 | tb | Soy sauce |
| 2 | bn | Scallions |
| 2 | Carrots | |
| 1 1/2 | tb | Peanut oil |
| 1 | lb | Fresh sea scallops; cleaned |
| Coarse salt | ||
| === JASMINE-TEA RICE === | ||
| 2 | c | Japanese rice |
| 3 | tb | Jasmine tea |
| 1 | tb | Peanut oil |
| 1 | ts | 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 - [email protected]" 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.
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