Preparation

To make the sauce, mix all the ingredients in a bowl and stir until the sugar dissolves.

Add the seaweed to the sauce and stir to coat and allow the flavors to mix.
Reserve.

Heat a frying pan over high heat. Add the oil and wait until it is very hot.

Add the scallops and seal on each side for a maximum of 1 minute.

Remove from pan and distribute on plates with wakame salad.

Add the butter to the pan and heat until bubbling.
Add the lemon juice and let it bubble for 30 seconds.

Season the scallops with seaweed butter and lemon sauce.
Garnish the salad with roasted sesame seeds.

Ingredients

  • 200 g of fresh, finely sliced ​​wakame seaweed (if you can't find Wakame seaweed you can use Alaria)
  • 2 tablespoons of olive oil
  • 8 scallops
  • 40 g of seaweed butter
  • 1 lemon, juice
  • pinch of roasted white sesame seeds
  • pinch of roasted black sesame seeds
  • The sauce
  • Piece of ginger 3 cm, peeled, julienne
  • 4 spring onions, sliced
  • 1 teaspoon of sugar
  • 2 tablespoons light soy sauce
  • 2 tablespoons of rice vinegar
  • 4 drops of sesame oil
  • 1 tablespoon of mirin
  • pinch of pepper powder