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