Journey to Neverland and the Mermaid Lagoon for tantalizing baked scallops with seaweed butter for an elegant Peter Pan themed recipe!
Neverland Inspired Recipe Series
Embark on a culinary journey to Neverland with our enchanting recipe series inspired by Peter Pan! Indulge in a feast fit for grown-ups or a whimsical dinner party, as we bring to life the delectable descriptions from JM Barrie’s book and the magical imagery from the beloved Disney movie. Join us for a taste of adventure and nostalgia in every bite.
Mermaid’s Lagoon
Nestled within a hidden cove in Peter Pan’s Neverland is Mermaid’s Lagoon, a mysterious and dangerous place to visit, especially at night. There the mermaids make their home, in coral caves beneath the waves. They spend their days frolicking and playing mermaid games and their nights singing melancholy tunes to the moon.
If you shut your eyes and are a lucky one, you may see at times a shapeless pool of lovely pale colours suspended in the darkness; then if you squeeze your eyes tighter, the pool begins to take shape, and the colours become so vivid…
Peter Pan by JM Barrie
Delicate sea scallops nestled in their shells are the perfect mermaid delight. Exquisitely flavoured with briny seaweed, this simple and elegant dish captures the essence of the sea. Reminiscent of the mermaid’s long, flowing tresses which they love to comb while basking on Marooner’s Rock, long tendrils of seaweed undulating on the waves are the inspiration for this dish. Perhaps if you are very lucky, you will catch a glimpse of these beautiful and elusive creatures!
Ingredients
Scallops: Served inside their shells, large scallops are the perfect mermaid treat. While it is always preferable to use fresh seafood, depending on the season and your location you will likely have to settle for frozen. Be sure to thaw the scallops completely and pat dry before frying.
Seaweed: I used a blend of two types of seaweed: dulse and nori. Sheets of nori, the seaweed used in sushi, should be readily available at most grocery stores. If you can’t find dulse, you can substitute with more nori instead.
Butter: Be sure to use unsalted butter. The seaweed will add salt to the dish so using unsalted butter will allow you to control the amount of salt. Allow the butter to come to room temperature before using.
Sea salt: Use flaky sea salt, such as Maldon, if the seaweed butter needs more seasoning.
Scallop shells: Scallop shells are a fun way to serve scallops and are easy to source online. They can be washed carefully by hand and reused. Otherwise, the scallops can be baked in a gratin dish.
How to Make Scallops with Seaweed Butter
Make the seaweed butter
Begin by toasting the seaweed. While this step will enhance the flavour, more importantly, it will dry out the seaweed so that it can crumble easier. If using dulse, place in a dry, non-stick skillet over medium heat. Cook the dulse, flipping constantly, until it begins to dry out. Remove and let cool.
Use tongs to wave the nori sheets over the flame of a gas range. If you don’t have a gas range, the nori sheets can be toasted in the same skillet as the dulse. Let the nori cool.
Once the seaweed has cooled, use your hands to crumble it up as best you can. Place the seaweed into a blender or food processor and process until finely crumbled. Place the softened butter in a mixing bowl. Add the crumbled seaweed, lemon zest, and sea salt. Mix until fully combined. The seaweed butter can be made ahead of time and stored in the fridge.
Prep the scallops
Preheat the oven to 425 deg F. Place the completely thawed scallops on a paper towel-lined plate and pat dry. If the small connective muscle is still attached to the side of the scallop, use a paring knife to remove it.
Spray each scallop shell with non-stick spray. Make individual foil nests and arrange on a baking sheet. Place each scallop shell on a foil nest to keep it firmly in place.
Add a generous tablespoon of the seaweed butter to each scallop shell. Nestle a scallop next to the seaweed butter in each shell.
Bake the scallops
Bake the scallops for 5 to 7 minutes until the seaweed butter has fully melted. Remove the baking sheet and using a teaspoon, spoon the seaweed butter over each scallop. Continue baking for another 5 to 7 minutes until the butter is bubbling and the scallops are just cooked.
To serve, use coarse salt, or foil nests, to create beds to support the scallop shells on a serving platter. Enjoy!
More Neverland Recipes
- Second Star to the Right Cocktail
- The Lost Boys’ Baked Yams with Coconut Butter and Spicy Macadamia
- Captain Hook’s Salted Codfish Fritters
Scallops with Seaweed Butter
Ingredients
- 5 g dulse or more nori
- 5 g nori about 2 sheets
- 2 sticks unsalted butter softened
- zest of 1 lemon
- 1 tsp flaky sea salt such as Maldon
- 1 lb sea sacllops thawed
Instructions
- If using dulse, place in a dry, non-stick skillet over medium heat. Cook the dulse, flipping constantly, until it begins to dry out. Remove and let cool. Use tongs to wave the nori sheets over the flame of a gas range. If you don't have a gas range, the nori sheets can be toasted in the same skillet as the dulse. Let the nori cool.
- Once the seaweed has cooled, use your hands to break it down. Place the seaweed into a blender or food processor and process until finely crumbled.
- Place the softened butter in a mixing bowl. Add the crumbled seaweed, lemon zest, and sea salt. Mix until fully combined. The seaweed butter can be made ahead of time and stored in the fridge.
- Preheat the oven to 400°F. Place the completely thawed scallops on a paper towel-lined plate and pat dry. If the small connective muscle is still attached to the side of the scallop, use a paring knife to remove it.
- Spray each scallop shell with non-stick spray. Make individual foil nests and arrange on a baking sheet. Place each scallop shell on a foil nest to keep it firmly in place.
- Add a generous tablespoon of the seaweed butter to each scallop shell. Nestle a scallop next to the seaweed butter in each shell.
- Bake the scallops for 5 to 7 minutes until the seaweed butter has fully melted. Remove the baking sheet and using a teaspoon, spoon the seaweed butter over each scallop. Continue baking for another 5 to 7 minutes until the butter is bubbling and the scallops are just cooked.
- To serve, use coarse salt, or foil nests, to create beds to support the scallop shells on a serving platter. Enjoy!