Scallops with Sesame and Wakame
A lot of recipes that incorporate scallops tend to drown them in rich sauces. I think that this is a bit of a shame as rich sauces are best reserved for flavorless and texture lacking seafood, something that a nice fresh scallop is definitely not.
This scallops recipe is very simple to prepare and although it incorporates some strong flavors it still leaves the scallop the star of the show.
I tend to use the Queensland scallops variety, as I find them to be the perfect size and have beautiful ocean sweetness. Obviously if you’re not in Australia it will be a bit difficult to find this variety, but find a fish monger you can trust and ask him or her what they recommend.
Enjoy!
Scallops with Sesame and Wakame
Ingredients
- 1 dozen scallops on the half shell
- 2 tablespoons sesame seeds
- mirin
- vegetable oil
- sea salt flakes
- black pepper freshly ground
- Japanes pickled ginger
- 50 grams wakame seaweed shreds dried, can also use prepared from a sushi shop
Instructions
- Place the Wakame seaweed into a small mixing bowl and cover with boiling water and a splash of mirin, allow to sit for about 5-10 minutes and strain.
- Toast the sesame seeds over a med flame in a dry pan, continue to keep the pan moving until seeds are golden and nutty and remove from pan immediately.
- Gently slide a paring knife under each scallop and remove them from their shells and set aside.
- Wash and rinse any residue or growths off each scallop shell, rinse well and set aside.
- Season both sides of the scallops lightly with the salt and pepper.
- Heat a pan over med to high heat with 1-2 tbsps vegetable oil and sear scallops for about 30-50 seconds per side (depending on size of scallops and personal preference. Note that a slightly under cooked scallop is fine to eat and will remain more tender than a fully cooked one.)
- Remove the scallops and return them to their shells.
- Place a small pinch of the seaweed on each scallop and then place a pinch of the pickled ginger on the seaweed.
- Gently drizzle a very small amount of sesame oil over each garnished scallop, and finish with a sprinkle of toasted sesame seeds.
- Grab one of your more casual friends to carry the tray of scallops around to your less casual friends so you can finish the sake you started earlier.
Notes
Related: Grilled Scallops w/ Jerusalem Artichoke & Apple Balsamic
Related: Pan-Seared Hokkaido Scallops with Corn Cream, Beluga Lentils & Dill Oil
Related: Seared Scallops with Carrot & Apple Puree
Related: Bacon Wrapped Scallops with Asian Pear Salad
Related: White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
