Nutari
Scallop and Asparagus Sunomono
Sweet and tangy vinegar-dressed scallops paired with tender asparagus and crispy radish in a delicate Japanese vinaigrette.
240kcal
24gProtein
6gCarbs
11gFat
1.5gFibre
Ingredients
- 250g fresh scallops
- 1 bunch asparagus (150g), cut into 2-inch pieces
- ¼ cup rice vinegar
- 2 tbsp dashi stock
- 1 tbsp soy sauce
- ½ tsp sugar (or 1 tsp mirin)
- 1 tsp sesame oil
- ¼ cup radish, thinly sliced
- sesame seeds
- nori strips
Method
- Blanch asparagus in boiling salted water for 2 minutes; drain and cool.
- Lightly sear scallops in a hot pan for 1 minute per side; slice in half and cool slightly.
- Whisk together rice vinegar, dashi, soy sauce, and sugar until sugar dissolves. Stir in sesame oil.
- Toss scallops, asparagus, and radish with dressing.
- Serve chilled, garnished with sesame seeds and nori strips.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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