> Recipes > Scallop

Yuzu scallops

by Rachel Walker
Yuzu scallops

Yuzu scallops

PT40M

 
 

Why not try?

Yuzu is a flavour which is often described as being 'floral and citric' – but that doesn't begin to do justice to a good yuzu paste. When blended into a thick sauce and laced with chilli pepper and salt, the fragrant fruit transforms into a savoury ingredient which packs a punch.

Yuzu paste isn't eye-watering hot, but it has a clean, citric, sharp-heat. The sort of heat which enhances rather than overpowers, making it particularly good with seafood: crab, scallops, swordfish. Most yuzu pastes are potent ingredients which will need to be diluted, or incorporated into a recipe. When used wisely though, it brings an exciting complexity to a dish. This recipe is so easy to make, but is packed with flavour, making it a great dinner party staple, sure to impress.

Ingredients

Metric

Imperial

1
Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side
2
Make the marinade by putting yuzu paste into a deep saucer. Spoon the water over the yuzu paste, and use the back of a teaspoon to mix it together
3
Place the scallops in the marinade for 10 minutes, turning them over half way through
4
Next, bloom the dried wakame by putting it in a dish and covering it with warm water
5
Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy and caster sugar
6
Heat the oil in a cast iron skillet. When it's just starting to smoke, put the scallops on the pan and cook for 2 minutes either side. Before you finish cooking, tip the remaining marinade over the scallops in the pan
7
To serve, toss the seaweed in the dressing and divide it between 4 scallop shells. Place a scallop on each seaweed bed and garnish with the sesame seeds. Serve immediately
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Yuzu scallops

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...