Scallops with seaweed and miso kombu broth

PT45M

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Ingredients

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Imperial

Scallops

Miso kombu broth

To serve

Garnish

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
2
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
3
Julienne or finely shred the carrots, chilli, garlic, ginger and lemongrass hearts
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
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
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