Scallops with Seaweed Recipe - Great British Chefs

Scallops with seaweed and miso kombu broth

Starter
easy
4
45 minutes, plus infusing time

PT45M

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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Ingredients

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Scallops

12 large hand dived scallops, roe and skirts removed
2 tbsp of Shony seaweed
rapeseed oil

Miso kombu broth

1 tsp kombu seaweed
1000ml of fish stock
1 tbsp of miso paste

To serve

1 carrot, peeled
2 red chillies, seeds removed
3 garlic cloves, peeled
1 knob of fresh ginger, peeled
2 lemon grass sticks, hearts only
1 dash of soy sauce
1 dash of fish sauce
rapeseed oil

Garnish

1 handful of wood sorrel
1 handful of coriander cress

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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

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

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

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

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

1 handful of wood sorrel
1 handful of coriander cress

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Andrew MacKenzie

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.