Masa-Barmasa Salad
1 serving
15 minutes
A salad of vegetables and scallops, the highlight of which is the mixture of Japanese spices with which they are generously sprinkled
1
Peel the zucchini. Summer vegetables have soft and fresh skin, which can be left on, but winter ones are already bitter. A zester can be used for peeling, leaving beautiful strips resembling watermelon. Cut the zucchini in half, scoop out the core, and slice the remaining flesh into one-centimeter thick pieces.
- Zucchini: 1 piece
2
Peel the asparagus stems with a potato knife from the tough skin that reaches almost to the bud. Cut the stems diagonally into pieces about 4 cm long. Cut each cherry tomato into five or six rings.
- Asparagus: 4 stems
- Cherry tomatoes: 4 pieces
3
Boil a liter of water in a saucepan, add a little salt, and blanch the vegetables: asparagus for three to four minutes, zucchini for about two. Use a slotted spoon to transfer the vegetables to ice water and let them sit for a couple of minutes to stop the cooking and set the color. Dry on paper towels.
- Asparagus: 4 stems
- Zucchini: 1 piece
- Salt: to taste
4
Heat vegetable oil in a pan and fry the scallops for one minute on each side until golden brown. Remove from heat, cover, and let sit for a few minutes.
- Scallops: 3 pieces
- Vegetable oil: 10 ml
5
Warm the asparagus and zucchini in olive oil — not frying, but just warming. Place the vegetables on a plate, top with scallops and tomato slices. Drizzle the salad with lemon juice, generously sprinkle with the Japanese spice mix 'Furikake', and garnish with pea sprouts.
- Asparagus: 4 stems
- Zucchini: 1 piece
- Olive oil: 10 ml
- Scallops: 3 pieces
- Cherry tomatoes: 4 pieces
- Lemon juice: 1 teaspoon
- Furikake seasoning: 2 teaspoons
- Green pea sprouts: 5 g