Scallops and seaweed

I've been working on this for a while ... Arame seaweed (about £3 at an asian supermarket for a 30g bag of dried seaweed which will make approx 10 portions) tastes amazing with miso and a strong beef stock but I've struggled to get a balance to match the strong umame flavour of the seaweed. I matched it with some scallops, ginger, garlic and chilli.
Three pans to cook, one for the seaweed, one with some sliced garlic, ginger and red chilli cooked in butter and finally cook the scallops in butter and oil. Bring the dish together using a large ring like so:
Then add the seaweed and remove the ring ... the garlic and seaweed juices mix together for an amazing flavour and the scallops lift the whole plate with their sweetness ...


Now back to the Texturas ... made some lemon drops and added them to vodka ... amazing but none lasted long enough to photograph !

1 comment:

  1. Hi, fantastic recipeand if you put as a side dish a mayonnaise done with Sea Lettuce powder, whic you can find at www.flavoursofspain.co.uk, would be a delight for the people who likes the extra bit ;-)

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