Recipe - Bento Boxes With Ellen

=== MESCLUN SALAD ===
1 One half tablespoon Vinegar; sugarcane,
champagne,
Or whitewine
1 pn Brown sugar
Coarse salt
Freshlyground black pepper
2 tablespoon Extravirgin olive oil
6 ounce Mesclun salad greens
=== PICKLED VEGETABLES ===
1 cup Unseasoned rice vinegar
One fourth cup Sugar
1 tablespoon Salt
1 Carrot
1 Red pepper
1 Yellow pepper
One half Jicama
=== SEARED SCALLOPS WITH
SCALLIONS ===
2 tablespoon Sesame oil
3 tablespoon Soy sauce
2 bn Scallions
2 Carrots
1 One half tablespoon Peanut oil
1 pound Fresh sea scallops; cleaned
Coarse salt
=== JASMINETEA RICE ===
2 cup Japanese rice
3 tablespoon Jasmine tea
1 tablespoon Peanut oil
1 teaspoon Coarse salt
Freshlyground black pepper

* Note: Bento boxes are made of metal or lacquered wood. These tidy
lunch boxes are divided into sections for each part of the meal.
MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar,
salt, and pepper. Whisk in olive oil, and adjust seasoning if
necessary. Add greens, and toss to coat thoroughly with dressing;
your hands are the best tools for this job. (Serves 4) PICKLED
VEGETABLES: Peel carrot and cut at angles into 1/2inch pieces. Cut
red and yellow peppers into 1/2inch triangles. Peel and cut jicama
into 1/2inch triangles. In a small saucepan, heat vinegar, sugar,
salt, and One fourth cup water until sugar and salt dissolve and mixture is
heated through. Place vegetables in a mediumsize bowl, and pour hot
pickling mixture over vegetables. Let vegetables sit 1 hour at room
temperature or 4 hours in refrigerator, covered. Serve cold or at
room temperature. (Serves 4) SCALLOPS: Cut scallions at an angle into
1inch pieces. Finely julienne the carrots using a Japanese
mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir
in scallions, and covered cook, 10 minutes. Add carrots, and cook for
about 1 minute. Heat peanut oil in a large saute pan over high heat.
Season scallops with salt, and place in saute pan to sear until brown
and crusty, about 2 minutes on each side. To serve, place a bed of
scallioncarrot mixture on the plate and arrange scallops around it.
Drizzle with any scallion liquid that may be left in pan. (Serves 4)
RICE: Rinse rice well. Grind tea in a spice grinder until it becomes
a fine powder. In a medium pot, add rice and 2 cups cold water. Let
soak 30 minutes. Stir rice well, and bring to a boil over high heat.
Stir well again, and reduce heat to low. Cover, and let simmer 11
minutes. Remove from heat, and let rest, covered, about 5 minutes.
Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a
wooden spoon or spatula. Wet hands and rice molds with water to
prevent rice from sticking. Fill molds about twothirds full with
rice. Using a gentle rocking motion, evenly compact rice with the
mold's press. Push the rice through the mold. Repeat with remaining
rice. Serve hot or at room temperature. (Makes 4 cups)

Cuisine: "Japanese" Source: "Martha Stewart Living
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net"

Per serving: 423 Calories (kcal); 23g Total Fat; (48% calories from
fat); 21g Protein; 33g Carbohydrate; 37mg Cholesterol; 3048mg Sodium
Food Exchanges: One half Grain(Starch); 2 One half Lean Meat; 2 Vegetable; 0
Fruit;
4 One half Fat; 1 Other Carbohydrates

Recipe by: Recipe from Ellen Greaves

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