Yuzu scallops

Yuzu scallops

PT40M

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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.

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
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