Asian Style Scallop Salad

February 4, 2015

In my hometown of Tucson, Arizona, there is a restaurant called Baggins... I don't know, maybe it's everywhere.  Anyway, it's a sandwich shop and features a side salad called Chinese Sesame Salad.  It's my favorite and I order it every time.  The salad I made today reminds me of this salad.  I just loved it, although it only got a "love it" rating because it involves "julienne" vegetables.  I hate cutting the vegetables this way because I always fear cutting my fingers.  For those of you who don't know, julienne cuts are those that basically shape your vegetables like little match sticks.  Tedious and requiring sharp knives... sigh... but don't let that deter you from trying this recipe.

Asian Style Scallop Salad

GTLF: Main Dish Salads p 111

Serves 4, working time 15 min., total time 35 min.

8 oz. vermicelli pasta

2 carrots, cut into 2 x 1/4 in. julienne strips

1 red bell pepper, cut into 2 in. julienne strips

1/2 C bottled clam juice, or reduced sodium chicken broth, de fatted

2 tablespoons minced fresh ginger

1 clove garlic, minced

1 pound sea scallops, halved

1/4 C reduced sodium soy sauce

3 tablespoons white wine vinegar

 1 tablespoon dark Oriental sesame oil

2 tsp. Dijon mustard 

8 oz. can sliced water chestnuts, drained

1 C julienne cut scallions

 tablespoon sesame seeds, toasted

1. In  large pot of boiling water, cook the pasta until just tender. Add the carrots and bell pepper during the last 1 min. of cooking time. Drain well.

2. Meanwhile, in a medium saucepan, combine the clam juice, 1 tablespoon of the ginger, and the garlic. Bring to a boil over medium heat and add the scallops. Return to a boil and cook until the scallops are just opaque throughout, about 3 minutes. Drain, reserving 1/3 C of the cooking liquid.

3. In a large bowl, combine the reserved cooking liquid, the soy sauce, vinegar, sesame oil, mustard, and the remaining 1 tablespoon ginger. Add the pasta, carrots, bell pepper, scallops, water chestnuts, and scallions, tossing to coat thoroughly. Divide the salad among 4 plates, sprinkle with the sesame seeds, and serve at room temperature or chilled.

Nutritional Information: 6 g fat, 416 calories, 0.9 g sat. fat, 59 g carbohydrate, 29 g protein, 38 mg cholesterol, 911 mg sodium.

Tips:

1. To toast the sesame seeds, GTLF suggests to place in a dry skillet over medium heat constantly stirring for 2-3 min. or until golden brown.