Yuzu Scallops

Ease:: Medium
Serves:: 2
Prep time:: 35 minutes
Cook time:: 5 minutes
Total time:: 40 minutes

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 complement the rich umami flavour of the scallop while ensuring that the scallop flavour remains the most prominent.

Ingredients

4 scallops

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

Method

Prepare the scallops: Take 4 scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side.

Prepare the marinade: Make the marinade by putting 2 tsp yuzu paste into a deep saucer. Spoon 3 tbsp water over the yuzu paste, and use the back of a teaspoon to mix it together.

Marinate the scallops: Place the scallops in the marinade for 10 minutes, turning them over half way through.

Rehydrate the wake seaweed: Next, bloom 10g dried wakame by putting it in a dish and covering it with warm water.

Prepare the dressing: Make a dressing for the seaweed by mixing together 2 tbsp rice wine vinegar, 1 tbsp sake, 1 tbsp soy sauce and 1/2 tsp caster sugar.

Sear the scallops: 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.

Serve and enjoy: 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.