Scallops with Kombu and Shony® Seaweed
Kombu Kelp Seaweed Flakes 50g Pouch - add to basket
Try your hand at this stunningly artistic dish brought to us by one of our Great British Chefs.
3
Place a pan over a high heat and add a dash of rapeseed oil. Once the oil is hot, add the prepared vegetables and aromatics and cook for 2-3 minutes until soft, but with a little bite. Add a dash of soy and fish sauce to taste and set aside
4.
Meanwhile, place a frying pan over a high heat. Pat the scallops dry with kitchen towel and press each side firmly into the shony seaweed. Add a dash of rapeseed oil to the pan, followed by the scallops, ensuring not to crowd the pan or the scallops will stew and not sear
5.
Cook for 45-60 seconds on each side, being careful not burn the shony or overcook the scallops. Remove from the pan and repeat to cook the remaining scallops
6.
Reheat the broth and whisk through until warm
7.
Add the warm vegetables and aromatics to a shallow bowl, followed by 3 scallops per portion. Pour over a little of the hot broth and garnish with wood sorrel and coriander cress
Serves 4
Time 45 mins prep (including broth soaking time), 15 mins cooking
Easy
Andrew Mackenzie of The Restaurant at Drakes in Brighton, created this incredible scallop recipe, beautifully enhanced by Mara's two distinct seaweeds, Kombu and Shony. Prepare the miso Kombu broth beforehand to reduce the amount of last minute preparation.
INGREDIENTS
Scallops
- 2 tbsp Shony®
- 12 large hand-dived scallops, roe and skirts removed
- 1 tsp rapeseed oil
Miso kombu broth
- 1 tsp Kombu
- 1L fish stock
- 1 tbsp miso paste
To serve
- 1 carrot, peeled
- 2 red chillies, seeds removed
- 3 garlic cloves, peeled
- 1 knob fresh ginger, peeled
- 2 lemon grass sticks, hearts only
- 1 dash soy sauce
- 1 dash fish sauce
- 1 dash rapeseed oil
Garnish
- 1 handful wood sorrel
- 1 handful coriander cress
Method
- Prepare the miso Kombu broth first. Bring all the ingredients to the boil, then take off the heat and set aside to infuse until cool. Reheat when ready to serve.
- Thinly shred the chilli, garlic, lemongrass hearts, carrots and ginger.
- Heat a dash of rapeseed oil in a pan over a high heat and add the vegetables and aromatics.
- Allow the vegetables to cook until they soften but keep a little bite - usually 2-3 minutes. Add a dash of fish sauce and soy sauce and put to one side.
- Heat a frying pan over a high heat. Use a piece of kitchen towel to pat the scallops dry. Press each side of the scallop firmly into the Shony seaweed.
- Add a dash of rapeseed oil to the pan, followed by the scallops. Take care not to crowd the pan with too many scallops or they will not sear and stew instead.
- When you're ready to serve, plate the scallops on top of the vegetables and generously drizzle over the broth.
3.
Place a pan over a high heat and add a dash of rapeseed oil. Once the oil is hot, add the prepared vegetables and aromatics and cook for 2-3 minutes until soft, but with a little bite. Add a dash of soy and fish sauce to taste and set aside
4.
Meanwhile, place a frying pan over a high heat. Pat the scallops dry with kitchen towel and press each side firmly into the shony seaweed. Add a dash of rapeseed oil to the pan, followed by the scallops, ensuring not to crowd the pan or the scallops will stew and not sear
5.
Cook for 45-60 seconds on each side, being careful not burn the shony or overcook the scallops. Remove from the pan and repeat to cook the remaining scallops
6.
Reheat the broth and whisk through until warm
7.
Add the warm vegetables and aromatics to a shallow bowl, followed by 3 scallops per portion. Pour over a little of the hot broth and garnish with wood sorrel and coriander cress
