Yuzu scallops

Yuzu scallops


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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.

Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side
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
Place the scallops in the marinade for 10 minutes, turning them over half way through
Next, bloom the dried wakame by putting it in a dish and covering it with warm water
Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy and caster sugar
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
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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