Yuzu scallops

4
40 minutes

Ingredients

  • 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

Method

1
Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side
2
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
3
Place the scallops in the marinade for 10 minutes, turning them over half way through
4
Next, bloom the dried wakame by putting it in a dish and covering it with warm water
5
Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy and caster sugar
6
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
7
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