The secret to perfectly cooked, tender scallops is to use a hot pan and sear quickly, like in this recipe. Teaming with seaweed and a butter sauce is a taste and texture match made in heaven.
- 200 g fresh wakame seaweed, finely sliced
- 2 tbsp olive oil
- 8 scallops
- 40 g seaweed butter
- 1 lime, juiced
- pinch of toasted white sesame seeds
- pinch of toasted black sesame seeds
- 3 cm piece ginger, peeled, julienned
- 4 spring onions, sliced
- 1 tsp sugar
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 4 drops sesame oil
- 1 tbsp mirin
- pinch of chilli flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dressing, combine all ingredients in a mixing bowl and stir until sugar dissolves.
Add wakame seaweed to dressing and stir to coat and allow the flavours to infuse. Set aside.
Heat a frying pan over high heat. Add olive oil and wait until hot. Add scallops and sear on each side for no longer than 1 minute. Remove from pan and arrange on plates with wakame salad.
Add butter to the pan and heat until bubbling. Add lime juice and bubble for 30 seconds.
Dress scallops with seaweed butter and lime sauce. Garnish salad with toasted sesame seeds.