Squid and Scallops in a Salad Leaf

Asian style salad and a little red Jasmin rice are the base to fill a leaf of iceberg lettuce.
Samfire in lime and olive oil and a bit of dressing from Hoi Sin sauce and Ponzu sauce are the extra of this dish.
But the best are the squid rings and the succulent scallops.

I was absolutely not sure what to prepare, when I bought the seafood in the morning. Breading the squid for deep frying or criss cross it with a knife and flash fry it in a pan to get nice looking curls.
50 g of Samfire went into a small bag too.

When I checked through my fridge and the other things on the kitchen counter, an Asian salad was the dish I wanted to prepare. Some kind of summer roll without the rice paper but with lettuce leaves.

At first I cooked about 60 g of whole grain red Jasmin rice.
I cut the squid tubes in rings and with just a little seasoning cooked them in the pan with the scallops for just a bit more then 2 minutes. Easy peasy.
The samfire got blanched for 30 seconds and with Lemon juice and olive oil and pepper dressed.

ingredients for the salad:
1 red bell pepper
2 spring onions
2 small carrots
6 cherry tomatoes
1 pok choy
1/4 bunch fresh coriander
1 tsp roasted sesame oil
1 tbsp sunflower oil
1 lime juiced
roasted sesame seeds
1 tsp Agave syrup
salt and pepper
Japanese 8 spice powder

large iceberg lettuce leaves

mix ponzu with hoi sin for a dipping sauce.

In an iceberg leaf fill in some red rice, salad, samfire and squid rings. Stuff in a scallop and try to close it. Eat with the dipping Sauce.