Yuzu scallops

40 minutes


  • 4 scallops, in their shells
  • 2 tsp yuzu paste
  • 3 tbsp of water
  • 10g of dried wakame
  • 2 tbsp of rice wine vinegar
  • 1 tbsp of sake
  • 1 tbsp of soy sauce
  • 1/2 tsp caster sugar
  • 2 tbsp of oil
  • 1 tsp black sesame seeds


Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side
Make the marinade by putting yuzu paste into a deep saucer. Spoon the water over the yuzu paste, and use the back of a teaspoon to mix it together
Place the scallops in the marinade for 10 minutes, turning them over half way through
Next, bloom the dried wakame by putting it in a dish and covering it with warm water
Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy and caster sugar
Heat the oil in a cast iron skillet. When it's just starting to smoke, put the scallops on the pan and cook for 2 minutes either side. Before you finish cooking, tip the remaining marinade over the scallops in the pan
To serve, toss the seaweed in the dressing and divide it between 4 scallop shells. Place a scallop on each seaweed bed and garnish with the sesame seeds. Serve immediately