If you're like me, getting back into the swing of things in the new year has been hard. I returned to work just after the holidays only to find that the office was a ghost town. A lot to do, but not many people around to get things done. That might be an indictment of how much *I* actually do, but that's another story.
So on the Friday of my week back I decided to work from home. There was a lot of prep and reading to do, and for the first time in ages I didn't have any meetings! As soon as the Gourmet Female heard she demanded that I cook dinner and that she be regaled with a massive seafood fest. Enter my riff on a Dan Hong recipe, scallop sashimi with shiitake, chorizo, and spring onion.
This recipe is dead easy. The hardest part is finding an Asian market for the ingredients... And the only cooked component is a chorizo... Which can be done a few hours in advance... So you have NO excuse for not making someone an amazing seafood dish this summer!
This serves two people. You'll need:
- 1 chorizo
- 1 spring onion, thinly sliced
- 6 raw scallops, sliced in thirds
- 3 small shiitake mushrooms, very thinly sliced
- 2 1/2 tbsp sesame oil
- 3 1/4 tbsp shiro-dashi
- 3 1/4 tbsp light soy sauce
- 3 tbsp honey
- 1 tbsp lemon juice
Fry or BBQ the chorizo until done. Put aside to cool.
Mix the sesame oil, shiro-dashi, soy sauce, honey, and lemon juice and whisk together to combine. Slice the cooled chorizo thinly.
Place the scallops around the plate. Add the shiitake mushrooms, chorizo, and spring onion. Pour the dressing around the plate and serve! Now don't you look like the Gourmet Male?!