Scallops with Sesame and Wakame
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Scallops with Sesame and Wakame
Description
Scallops with Sesame and Wakame highlights fresh scallops gently seared until just opaque and tender, seasoned only with sea salt flakes and freshly ground black pepper. The wakame seaweed is rehydrated in hot water with a splash of mirin, lending a subtle sweetness and umami aroma. Toasted sesame seeds provide a nutty crunch that complements the soft scallops and delicate seaweed. The pickled ginger adds a refreshing bite to the dish.
The scallops are removed from their shells for cooking and then returned to them, allowing for attractive presentation and retaining some moisture. The quick pan-searing preserves a tender texture, and slightly undercooked scallops remain more supple. The dish balances clean seafood flavors with the rich aroma of toasted sesame and the oceanic notes of wakame.
This preparation suits serving as a light appetizer or part of a Japanese-inspired meal. The interplay between warm seared scallops and cooled pickled ginger provides contrast in temperature and flavor.
Ingredients
- 1 dozen scallops on the half shell
- 2 tablespoons sesame seeds
- mirin
- vegetable oil
- sea salt flakes
- black pepper freshly ground
- pickled ginger Japanese
- 50 grams wakame seaweed dried, can also use prepared from a sushi shop, shreds
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
User Reviews
Overall Rating
4.9
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