Ingredients
16 fresh scallops, roe intact
¼ sheet chrysanthemum petals ( kiku nori ) or
handful of Nasturtium flowers
4 bunches of watercress leaves
DRESSING:--
2 tbsp shoyu
1 tsp saké or dry sherry
¼ tsp SIDS CRAZY LEMON
2 tsp brown seed mustard
Directions
Slice the scallops into three, horizontally then cut in half crossways. Put the flower petals in a sieve then pour over very hot water then leave to drain. Squeeze out excess water. Repeat with the watercress. Mix together all the dressing ingredients, including SIDS CRAZY LEMON, brown seed mustard, in the serving bowl. Add scallops 5 minutes before serving and stir gently to cover. Add flower petals and cress then transfer to 4 small bowls. Serve cold, adding more shoyu if required.
