Masa-Barmasa Salad

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.

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.

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.

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.

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.