Seafood Salad With Three Seaweeds And Chinese Black

Name: Seafood Salad With Three Seaweeds And Chinese Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 2 cloves garlic, peeledand sliced; 2 teaspoons ginger, peeled and chopped; 2 scallions, white part only, cut in 1-inch julienne; ⅛ teaspoon red pepper flakes, rinsed; 1 teaspoon Chinese black beans (available in Asian and health food stores); 1 1/4 cups fish stock; 12 medium shrimp, peeled and butterflied; 12 medium sea scallops; 2 teaspoons miso paste; 1 tablespoon rice vinegar; 1 tablespoon soy sauce, low sodium; 1 cup seaweed salad, prepared (see note); 3/4 cup goma kombu (seasoned seaweed, see note); 4 tablespoons nori, cut in julienne (sold in sheets in Asian and health-food stores)

Servings: persons

1 1/2 teaspoons olive oil
2 cloves garlic, peeledand sliced
2 teaspoons ginger, peeled and chopped
2 scallions, white part only, cut in 1-inch julienne
⅛ teaspoon red pepper flakes, rinsed
1 teaspoon Chinese black beans (available in Asian and health food stores)
1 1/4 cups fish stock
12 medium shrimp, peeled and butterflied
12 medium sea scallops
2 teaspoons miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce, low sodium
1 cup seaweed salad, prepared (see note)
3/4 cup goma kombu (seasoned seaweed, see note)
4 tablespoons nori, cut in julienne (sold in sheets in Asian and health-food stores)

1
Heat the olive oil in a medium-size casserole over medium heat.
2
Saute the garlic, ginger, scallions, red pepper flakes and black beans in the oil without browning.
3
Add the stock, bring to boil and simmer for 1 minute.
4
Add the seafood, return to the boil and simmer for approximately 3 minutes.
5
Remove and reserve the shrimp, but cook the scallops about 1 1/2 minutes longer or until they are just cooked.
6
Remove and reserve the scallops.
7
Return the cooking liquid to the boil and reduce by approximately one-third.
8
Remove and bring to room temperature.
9
Add the miso paste, vinegar and soy sauce.
10
Adjust seasoning to taste.

1750

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 2 cloves garlic, peeledand sliced, 2 teaspoons ginger, peeled and chopped, 2 scallions, white part only, cut in 1-inch julienne, and more.

Yes, Seafood Salad With Three Seaweeds And Chinese Black Beans falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seafood Salad With Three Seaweeds And Chinese Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions