Seafood Salad With Three Seaweeds And Chinese Black Beans

• 1 1/2 teaspoons olive oil
• 2 cloves garlic, peeledand sliced
• 2 teaspoons ginger, peeled and chopped
• 2 scallions, white part only, cut in 1-inch julienne
• 18 teaspoon red pepper flakes, rinsed
• 1 teaspoon Chinese black beans (available in Asian and health food stores)
• 1 1/4 cups fish stock
• 12 medium shrimp, peeled and butterflied
• 12 medium sea scallops
• 2 teaspoons miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce, low sodium
• 1 cup seaweed salad, prepared (see note)
• 3/4 cup goma kombu (seasoned seaweed, see note)
• 4 tablespoons nori, cut in julienne (sold in sheets in Asian and health-food stores)

1. Heat the olive oil in a medium-size casserole over medium heat.
2. Saute the garlic, ginger, scallions, red pepper flakes and black beans in the oil without browning.
3. Add the stock, bring to boil and simmer for 1 minute.
4. Add the seafood, return to the boil and simmer for approximately 3 minutes.
5. Remove and reserve the shrimp, but cook the scallops about 1 1/2 minutes longer or until they are just cooked.
6. Remove and reserve the scallops.
7. Return the cooking liquid to the boil and reduce by approximately one-third.
8. Remove and bring to room temperature.
9. Add the miso paste, vinegar and soy sauce.
10. Adjust seasoning to taste.

olive oil, garlic, ginger, scallions, red pepper, chinese black beans, fish stock, shrimp, scallops, miso paste, rice vinegar, soy sauce, salad, goma kombu, nori

Taken from cooking.nytimes.com/recipes/5262 (may not work)