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
材料
做法
- 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.
