Go Back
+ servings
Scallops with Sesame and Wakame

Scallops with Sesame and Wakame

Paul Hegeman
This recipe is very simple to prepare and although it incorporates some strong flavours it still leaves the Scallop as the star of the show.
4.92 from 45 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 4 servings

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

SEA SCALLOPS WITH SESAME AND WAKAME
Tried this recipe?Let us know how it was!