Thai Basil Cannellini Bean Salad topped with Seared Scallops
Serves 4
This is a quick and easy meal to make for a busy weeknight meal. I love the combination of classic Thai flavors and meaty cannellini beans with the sweetness of dried cranberries in this cool summer salad. Topped with seared Stonington scallops drizzled with a few drops of @moromishoyu Chili Moromi Sauce.
Ingredients:
2 15.5 oz (429g) cans Cannellini Beans
1/2 (75g) medium onion diced large
1 stalk (40g) celery diced small
1 T (10g) brown sugar
2 T (39g) moromishoyu soy sauce
1 T (19g) @redboatfishsauce fish sauce
2 T (30g) lime juice
1/2 cup (40g) Thai basil chopped coarse
1/2 cup (80g) dried cranberries
1 T (15g) @laoganmausa chili crisp
2 T (18g) Ginger finely diced
2 T lemon grass finely diced
Here’s how to throw it together:
Mash the ginger and lemon grass to a paste with a mortar and pestle.
Combine all the ingredients and mix well. Serve immediately or cover and refrigerate for up to two days.
For the scallops:
Pat dry 6-9 large scallops
Heat a frying pan over highest heat and add 2T of @algaecookingclub algae oil. Sear the scallops for about 4 minutes on each side until nicely browned. Set aside on a plate.
To serve:
Plate about a cup of the bean salad in a small bowl and top with 2 or 3 seared scallops. Drizzle a few drops of @moromishoyu Chili Moromi Sauce and garnish with freshly sliced chives or scallions.
Bowl by @ahmeeceramics