116 calories (1/2 of recipe); 12.8 g protein; 2.7 g fat; 8.4 g carbohydrate; 5.7 g net carbs; 192 mg sodium (with 50% reduced-sodium soy sauce; 304 mg with regular soy sauce); 27 mg cholesterol; 2.7 g fiber
Handful meshida Western lady fern heads (cleaned & blanched, 104 g in photo)
1 small knob ginger
1/2 tbsp unsalted butter
1 tbsp sake & mirin (equal parts)
1/4 tsp rice vinegar
1/2 tbsp soy sauce
Cut meshida into 4-5 cm.
Slice scallops crosswise into two, if they are thick.
In a frying pan, melt butter, and saute scallops.
Flip, and saute on medium or medium low heat until almost done (turning somewhat opaque), and transfer to a plate.
To the same pan, add meshida, and stir-fry.
Put back scallops, and mix.
Juice ginger, and mix.
- If you have freshly harvested meshida that day, blanching is probably not needed as prep.
- Ginger juice at the end takes away the cloying taste of butter in the final dish. if not available, squeeze some lemon for a similar effect.
- The above nutrition figures are based on data for ostrich fern fiddleheads.
- The sodium content would be lower than the above figure in the actual dish, as some sauce would remain in the frying pan.