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Scallops and Wakame
Recipe by Amina Elshafei
These simple yet delicious scallops are served on top of a fresh bed of wakame salad
- Steps
- Ingredients
Steps
- For the Wakame Salad, cut wakame into 2cm squares and place into a bowl. For the dressing, combine remaining ingredients, except salt, in a bowl. Toss wakame in the dressing then season with salt, to taste. Cover and set aside in the fridge for 1 hour.
- For the Scallops, remove scallops from their shells and place into a bowl. Place scallop shells into boiling salted for 1 minute then remove from the water and set aside in cold salted water until serving.
- Season scallops generously with salt and lightly with ground white pepper. Drizzle with olive oil and toss to coat.
- Place a large frypan over high heat. Once smoking hot, add scallops in a single layer. Cook on each side until golden, approximately 40 seconds. Remove from pan.
- Rinse scallop shells and pat dry.
- To serve, place scallop shells onto a serving plate. Divide the wakame salad between the scallop shells and flatten salad slightly. Top with trout roe and scallops.
