Scallops with Scottish Dashi from Dean Banks
Huge thanks to Chef Dean Banks for this recipe.
Serves 4 | Medium Difficulty
50g Mara Kombu Strips
4x kaffir lime leaf
25g bonito flakes
5ml ponzu dressing
4x hand dived scallops
1 x bunch Spring onion
Measure out your water and place into a container with a lid, pop your kombu seaweed into the water and leave inside your fridge overnight for a cold infusion.
The next day, pour your water and kombu into a pot and place onto a medium heat. Slowly bring your water to a very gentle simmer and then discard the seaweed. Place the benito flakes and kaffir lime leaf into the seaweed stock (do not stir) gently set aside and leave to infuse for 30mins. Gently pour your stock into another pot using a fine strainer or cheese cloth. Finally season stock with a tbsp of ponzu.
Thinly slice your spring onion and place into a small bowl and dress with 1tsp of gochujang.
Place a frying pan on a high heat and drizzle with sunflower or rapeseed oil. Place scallops carefully in the pan and sear on one side until golden brown. Flip over and add a knob of butter. Cook for around 3mins and serve.
Place spring onion salad in bowl and scallop neatly on top. Pour dashi at the table and enjoy.