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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
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
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
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
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Reheat the broth and whisk through until warm
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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
Cooking out of The Half Moon in Sussex, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.
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Scallops with seaweed and miso kombu broth
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