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Vietnam
Scallops With Seaweed Butter

   

CONFECTION
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.

 



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
Dressing
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

Recipe of: Seafood Consulted: 3156 times
 

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