Scallops and Green Beans with Ume Plum Sauce
There are two kinds of umeboshi: the one with thick soft pulp, and the one with thin hard pulp. Choose a soft umeboshi when you are making paste.
Photographed by Hiroyasu Nakano
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 2)
- 3–4 scallops
- 5 soramame fava bean pods
- 50 g snap peas
- 6 green beans
[Ume plum sauce]
- 2–3 umeboshi (pickled plums) (net 20 g)
- 50 ml milk
- Sugar, to taste
- Black pepper (coarsely ground), to taste
- Olive oil
Cut the scallops into two halves, each half as thick, and sprinkle with a small amount each of sake, salt, and pepper. Remove the soramame fava beans from their pods and remove the thin skins from the beans. Remove the tough fibers running along the snap peas. Remove the fibers from the green beans as well, and cut diagonally into thirds.
Make the [ume plum sauce]: Remove the pits from the umeboshi (pickled plums), then pound/chop the fruit with your knife into a smooth paste. Combine with the other ingredients for the ume plum sauce in a bowl and mix together.
In a pot, bring 600 ml of water to a boil and add 1 tsp each of olive oil and salt. Add the cut scallops and boil over medium heat until their surfaces change color, then remove. In the same water, boil the soramame fava beans, snap peas, and green beans for 2–3 min, then strain.
Arrange the scallops and beans on the serving dish, then pour the [ume plum sauce] over top.