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Sea Scallop Cru with Rosemary and Honey Essence and Sea Bean Salad

This flavour-packed healthy salad recipe by Geoffrey Zakarian featured in episode 26 of Simply Ming, series 7. Combine with Ming Tsai's Citrus-Mint Syrup recipe.


  • 2 cups sea beans* (or pencil-thin asparagus or haricot vert)

  • 3 tablespoons sherry wine vinegar

  • 2 tablsepoons fresh honey

  • 1/2 cup grapeseed oil

  • 1/4 cup Citrus-Mint Syrup

  • 8 ounces fresh bay scallops or large sea scallops, dry, not packed in water

  • 2 teaspoons finely minced fresh rosemary

  • Sea salt and freshly ground black pepper


  • 1.

    Blanch sea beans in unsalted water for about 5 seconds. Remove to an ice bath and strain when completely cooled. (If using asparagus or haricot vert, salt the water.) In a blender, combine honey, sherry vinegar and grapeseed oil. Blend on high until emulsion forms; mixture will look smooth and rich, like thin aioli. Remove to a bowl and chill in fridge.

  • 2.

    In a large bowl, combine drained sea beans and Citrus-Mint Syrup and toss thoroughly. To serve, brush 4 plates with honey-sherry vinaigrette and top with a line of bay scallops. (If not using bay scallops, slice sea scallops into 1/8-inch slices and slightly overlap on plate.) Drizzle a little honey-sherry vinaigrette over scallops, season with salt and pepper and top with minced rosemary. On 4 separate dishes, divide sea bean salad as a garnish.


* Sea beans are available from your fish monger.

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