Bento Boxes with Ellen

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Freshly-ground black pepper
2 tb Extra-Virgin Olive Oil
1 Carrot
2 bn Scallions
1 tb Peanut oil
Coarse salt
1 c Unseasoned rice vinegar
6 oz Mesclun salad greens
1 tb Salt
Freshly-ground black pepper
1/2 Jicama
2 c Japanese rice
3 tb Jasmine tea
1 1/2 tb Vinegar; sugarcane, Or white-wine
1 Yellow pepper
Coarse salt
1 Cayenne pepper
2 Carrots
2 tb Sesame oil
1 1/2 tb Peanut oil
1/4 c Sugar
1 pn Brown sugar
1 lb Fresh sea scallops; cleaned
3 tb Soy sauce
1 ts Coarse salt

Original recipe makes 4



* 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 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size 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 1-inch 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 scallion-carrot 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 two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the molds 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 - (" S(Formatted for MC5): "by Lynn Thomas -" Per serving: 423 Calories (kcal); 23g Total Fat; (48% calories from fat); 21g Protein; 33g Carbohydrate; 37mg Cholesterol; 3048mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from Ellen Greaves Converted by MM_Buster v2.0n.

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