Japanese Seaweed Broth
with Scallops and Lotus Root
|Saturated Fat Acids||0.5 g|
|Sugar added||0 g|
|Bread exchange unit||0|
In a small pot, bring kombu seaweed and 600 ml (approximately 2 1/2 cups) water to a boil.
Remove pot from the heat and discard the seaweed. Sprinkle bonito flakes into the remaining liquid and stir.
Simmer broth over low heat for 4 minutes. Using a fine-mesh sieve lined with a kitchen towel, slowly strain the broth.
Rinse, peel and cut lotus root into thin slices.
Add lotus root slices to the seaweed broth and bring to a boil. Cook until lotus root slices are al dente, 4-5 minutes.
Remove lotus root slices and place into 2 deep plates.
Coat a non-stick skillet with oil and heat. Sear scallops over high heat for 30 seconds on each side.
Cut each scallop into 4 thin slices and place on top of lotus roots. Drizzle each scallop with a few drops of sesame oil.
Heat the stock again briefly and pour into the plates. Garnish with cilantro and serve.