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Scallops with seaweed and miso kombu broth

Scallops with seaweed and miso kombu broth

Scallops with seaweed and miso kombu broth

PT45M

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1
Begin by preparing the miso kombu broth. Combine all of the ingredients, bring to the boil then remove from the heat and allow to infuse until cool. Reheat before serving
  • 1000ml of fish stock
  • 1 tbsp of miso paste
  • 1 tsp kombu seaweed
2
Julienne or finely shred the carrots, chilli, garlic, ginger and lemongrass hearts
  • 1 carrot, peeled
  • 2 red chillies, seeds removed
  • 3 garlic cloves, peeled
  • 1 knob of fresh ginger, peeled
  • 2 lemon grass sticks, hearts only
3
Place a pan over a high heat and add a dash of rapeseed oil. Once the oil is hot, add the prepared vegetables and aromatics and cook for 2-3 minutes until soft, but with a little bite. Add a dash of soy and fish sauce to taste and set aside
  • 1 dash of soy sauce
  • 1 dash of fish sauce
  • rapeseed oil
4
Meanwhile, place a frying pan over a high heat. Pat the scallops dry with kitchen towel and press each side firmly into the shony seaweed. Add a dash of rapeseed oil to the pan, followed by the scallops, ensuring not to crowd the pan or the scallops will stew and not sear
  • 12 large hand dived scallops, roe and skirts removed
  • 2 tbsp of shony seaweed
  • rapeseed oil
5
Cook for 45-60 seconds on each side, being careful not burn the shony or overcook the scallops. Remove from the pan and repeat to cook the remaining scallops
6
Reheat the broth and whisk through until warm
7
Add the warm vegetables and aromatics to a shallow bowl, followed by 3 scallops per portion. Pour over a little of the hot broth and garnish with wood sorrel and coriander cress
  • 2 2/3 handfuls of wood sorrel
  • 2 2/3 handfuls of coriander cress

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