Scallop Salad with Ginger Recipe
Scallop salad is unique salad comprising of an ingredient called soba, i.e. Japanese Buckwheat noodles. Buckwheat is rich in Vitamin A. It is in itself gluten-free but is mixed with wheat flour to make soba, so it is not recommended for Celia patients. The soba is combined with coriander, flavored dressing, Chinese leaves and bean sprouts. The dressing is made from lemon juice, chilli, ginger and soy sauce. The scallop salad comes out to be a very nutritious cuisine.
Serving size: 4
Preparation time: 35-40 Minutes
Utensils needed: large mixing bowl, baking tray, saucepan
Nutrition:
Calories: 330
Fat: 14 g
Cholesterol: 35 mg
Ingredients:
– 350 g (12½ oz) large flat mushrooms
– 250 g (8½ oz) queen scallops
– 200 g (7 oz) soba (Japanese buckwheat noodles)
– 125 g (4½ oz) Chinese leaves, shredded
– 170 g (6 oz) bean sprouts
– 4 spring onions, shredded
– 4 tbsp chopped fresh coriander
– 1 sheet toasted sushi nori, about 20 x 18 cm (8 x 7 in), cut into fine strips
– Soy and garlic baste
– 2 garlic cloves, crushed
– 4 tbsp sunflower oil
– 2 tbsp soy sauce
– 2 tsp caster sugar
– Soy dressing
– juice of 1 large lemon
– 2 tsp finely grated fresh ginger
– 1 tbsp rich soy sauce
– ½ fresh red chilli, seeded and finely chopped
Instructions
-
1
Make baste first by mixing together soy sauce, oil, garlic and sugar. In the mean-while preheat the grill to high and give the grill pan and baking tray a lining of foil.
Set aside one-third of baste in a large mixing bowl. On both sides of mushrooms, brush some of the left over baste and place it on the grill pan. Now on a baking tray put rest of the scallops after brushing them with remaining baste. -
2
Cook soba in boiled water for about 6 minutes or as per the pack’s instructions till they are soft. Now drain.
-
3
Make dressing in the meanwhile. In the withheld baste (the one in salad bowl) add lemon juice, soy sauce, ginger and chilli.
Now to the dressing add the noodles and toss them to coat. Add the toppings i.e. bean sprouts, Chinese leaves, coriander and spring onions and again toss well. Divide the mixture in 4 shallow bowls. -
4
For about 10 minutes grill the mushrooms or till they are tender, and turn them over once. Now take off from heat and grill the scallops till they are cooked or for about 2 minutes.
Slice mushrooms and use any cooking juice to spread them over the salad. Add the scallops. Serve and enjoy!
 large flat mushrooms
- 250 g (8½ oz) queen scallops
- 200 g (7 oz) soba (Japanese buckwheat noodles)
- 125 g (4½ oz) Chinese leaves, shredded
- 170 g (6 oz) bean sprouts
- 4 spring onions, shredded
- 4 tbsp chopped fresh coriander
- 1 sheet toasted sushi nori, about 20 x 18 cm (8 x 7 in), cut into fine strips
- Soy and garlic baste
- 2 garlic cloves, crushed
- 4 tbsp sunflower oil
- 2 tbsp soy sauce
- 2 tsp caster sugar
- Soy dressing
- juice of 1 large lemon
- 2 tsp finely grated fresh ginger
- 1 tbsp rich soy sauce
- ½ fresh red chilli, seeded and finely chopped
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