Servings
Font
Back
Scallops with Sesame and Wakame
4.9 from 135 votes

Scallops with Sesame and Wakame

This recipe features seared scallops seasoned simply with sea salt and black pepper, served with toasted sesame seeds and wakame seaweed that is soaked with a hint of mirin. The scallops cook quickly to remain tender, topped with a delicate seaweed garnish and pickled ginger to add contrasting brightness. It’s a delicate seafood dish showcasing fresh scallops paired with Japanese ingredients for balanced flavor and subtle texture accents.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Gently slide a paring knife under each scallop and remove them from their shells and set aside.
  4. Wash and rinse any residue or growths off each scallop shell, rinse well and set aside.
  5. Season both sides of the scallops lightly with the salt and pepper.
  6. 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.)
  7. Remove the scallops and return them to their shells.
  8. Place a small pinch of the seaweed on each scallop and then place a pinch of the pickled ginger on the seaweed.
  9. Gently drizzle a very small amount of sesame oil over each garnished scallop, and finish with a sprinkle of toasted sesame seeds.
  10. 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