Bring quintessential Japanese flavour into your seafood with our recipe for yuzu scallops. The yuzu, as well as the sake, soy sauce, sesame seeds, and other seasonings in this recipe, serve to compliment the rich umami flavour of the scallop while ensuring that the scallop flavour remains the most prominent. Serve for entree or main course.
4 scallops, in their shells 2 tsp yuzu paste 3 tbsp of water 10g of dried wakame 2 tbsp of rice wine vinegar 1 tbsp of sake 1 tbsp of soy sauce 1/2 tsp caster sugar 2 tbsp of oil 1 tsp black sesame seeds
Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side.
Make the marinade by putting yuzu paste into a deep saucer. Spoon the water over the yuzu paste, and use the back of a teaspoon to mix it together.
Place the scallops in the marinade for 10 minutes, turning them over half way through.
Next, bloom the dried wakame by putting it in a dish and covering it with warm water.
Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy sauce and caster sugar.
Heat the oil in a cast iron skillet. When it's just starting to smoke, put the scallops on the pan and cook for 2 minutes either side. Before you finish cooking, tip the remaining marinade over the scallops in the pan.
To serve, toss the seaweed in the dressing and divide it between 4 scallop shells. Place a scallop on each seaweed bed and garnish with the sesame seeds. Serve immediately.