Scallops with Seaweed Butter
Servings 4 servings
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!