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    recipe from: Nobu : The Cookbook Copyright © 2001 by Nobu Matsuhisa.

    ...for more great recipes by Nobu go to our GREAT CHEFS page

    yieldsserves 4 time---difficultydifficult

    Plump scallops, sprinkled with salt and pepper, are lightly grilled and served with a salsa rich in parsley and diced vegetables.

    8 scallops in the shell
    Sea salt
    Freshly ground black pepper
    4 cups (800 ml) Tabbouleh Salsa
    Cucumber flowers for garnish, optional


    1. Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.
    2. Preheat a grill or broiler to high. Season both sides of the scallops with a little sea salt and black pepper. Grill the scallops on a wire rack until the surfaces are just brown.
    3. Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.

    "I like to put so much parsley in the salsa that it looks almost completely green. This salsa should be made just before eating, otherwise the liquid content of the vegetables will turn the dish watery."

    Tabbouleh Salsa:
    5-1/4 ounces (150g) cucumber
    5-1/4 ounces (150g) tomato
    5-1/4 ounces (150g) red onion
    1/2 teaspoon sea salt
    1/4 teaspoon freshly ground black pepper
    1 teaspoon finely chopped garlic
    1/2 teaspoon aji panca paste
    1 teaspoon lemon juice
    1 teaspoon yuzu juice
    1 teaspoon extra virgin olive oil
    1 cup finely chopped parsley leaves

    1. Dice the cucumber, tomato and red onion into 1/4-inch (5-mm) cubes.
    2. Combine the vegetable mixture with all the other ingredients in a small bowl

    HOT! We recommend:

    Nobu : The Cookbook Nobu : The Cookbook
    Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. This is the man, after all, who has lured legions of celebrities-regulars include Robert De Niro, Tom Cruise, Gwyneth Paltrow, Giorgio Armani, Madonna, ...the list goes on-with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American cooking. In Nobu: The Cookbook-his first cookbook in any language-Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer. He has presented more than 50 original recipes for fish and seafood that include all the signature dishes-Matsuhisa Shrimp, Octopus Tiradito, Squid Pasta, Black Cod, New Style Sashimi and Sashimi Salad. There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a chapter about alcoholic accompaniments. Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently Georgio Armani in Milan. His friends also appear in the book. There is a preface by De Niro, a foreword by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.


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