SEA SCALLOPS WITH SESAME AND WAKAME

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SEA SCALLOPS WITH SESAME AND WAKAME

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Ingredients

Adjust Servings:
1 dozen Queensland Scallops on the half shell or comparable variety such as Japanese or Canadian
2 tablespoons Sesame Seeds
Mirin
Vegetable Oil
sea salt flakes
freshly ground black pepper
Japanes pickled ginger
50 grams dried wakame seaweed shreds can also use prepared from a sushi shop
Features:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    A lot of recipes that incorporate Sea 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 flavourless and texture lacking seafood’s, something that a nice fresh scallop is definitely not.

    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. I tend to use the Queensland 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.

    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.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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