84 calories (1/2 of recipe); 11.4 g protein; 1.1 g fat; 6.1 g carbohydrate; 5.8 g net carbs; 128 mg sodium (with 50% reduced-sodium soy sauce; 157 mg with regular soy sauce); 20 mg cholesterol; 0.3 g fiber
1/4 tsp soy sauce
1/4 tsp canola oil (to saute scallops; not in photo)
1/4 tsp sesame oil (to saute scallops; not in photo)
For midorizu cucumber vinegar dressing
1/3-1/2 kyuri Japanese cucumber (58 g in photo)
1 tbsp dashi
1 tbsp rice vinegar
1 tsp mirin
1/4 tsp usukuchi shoyukoji soy sauce rice malt
Microwave mirin for 10-15 seconds to let out alcohol.
Cut scallops into 3 pieces.
In a frying pan, heat canola and sesame oil, and saute scallops.
If lots of liquid comes out of scallops, discard a portion.
Put scallops in cucumber vinegar dressing, and mix well.
- The amount of midorizu above is enough for about 5 scallops, if more are desired.
- Alternatively, scallops can be sauteed whole, plated, and midorizu drizzled over. I cut scallops into a few pieces to make them fit better in small bowls.
- If usukuchi shoyukoji is not available, use regular shoyukoji or usukuchi soy sauce. Regular soy sauce is OK too, but it would make the dressing a bit darker.
- Midorizu [lit. green vinegar] is a general term for rice vinegar dressing with grated cucumber. Some sweetener (mirin in the above recipe) and a salty ingredient (usukuchi shoyukoji above) are typically added. A small amount of oil can soften the green taste of cucumber (which is skipped above, as scallops are sauteed).