香橙煎扇贝

2人份
40 分

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让这份香橙煎扇贝食谱为您的海鲜料理注入地道的日本风味吧。在这份食谱中，香橙、清酒、酱油、芝麻以及其他调味料的运用烘托出了扇贝浓郁的鲜味并与其相得益彰。这道海鲜料理既可作为前菜也可以作为主菜食用。

食谱来自了不起的英国大厨。

材料

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

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.