Two varieties of seaweed - kombu and shony - are used to complement scallops in this elegant dish. The fishy broth can be made ahead of time and reheated to make Andrew MacKenzie's scallops with seaweed recipe extra speedy.
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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
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
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
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
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
Reheat the broth and whisk through until warm
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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