Make the marinade by putting 2tsp yuzu paste into a deep saucer. Spoon 1,5tbsp water over the yuzu paste, and use the back of a teaspoon to mix it together
Place 2 scallops in the marinade for 10 minutes, turning them over half way through
Next, bloom 5g dried wakame by putting it in a dish and covering it with warm water
Make a dressing for the seaweed by mixing together 1tbsp rice wine vinegar, 1/2tbsp sake, 1/2tbsp soy sauce and 1/4tbsp caster sugar
Heat 1tbsp 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 2 plates. Place a scallop on each seaweed bed and garnish with 1tsp black sesame seeds. Serve immediately
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