Ingredients with Measurements:
- 12 large sea scallops
- 2 sheets of kombu (dried kelp)
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of butter
- 1 tablespoon of chopped fresh chives
Special equipment needed:
- Cast iron skillet
- Kitchen tongs
Step-by-step instructions:
1. Rinse the scallops under cold water and pat them dry with paper towels. Season them with salt and pepper.
2. Cut the kombu sheets into small squares that are slightly larger than the scallops.
3. Heat the vegetable oil in a cast iron skillet over medium-high heat.
4. Place the kombu squares in the skillet and sear them for about 1 minute on each side until they turn golden brown and crispy. Remove them from the skillet and set them aside.
5. Using the same skillet, add the scallops and sear them for about 2-3 minutes on each side until they turn golden brown and are cooked through.
6. Remove the scallops from the skillet and place them on a plate.
7. Add the butter to the skillet and let it melt. Stir in the chopped chives.
8. Pour the butter sauce over the scallops and top each scallop with a piece of the seared kombu.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Protein: 20g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- If you don't have kombu, you can use nori or any other type of seaweed.
Variations:
- You can add garlic or ginger to the butter sauce for extra flavor.
- You can serve the scallops with a side salad or roasted vegetables.
Tips and tricks:
- Make sure to dry the scallops well before seasoning them to ensure a good sear.
- Don't overcrowd the skillet when searing the scallops to ensure they cook evenly.
- Use kitchen tongs to flip the scallops to avoid piercing them and losing their juices.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
This dish is best served fresh and should not be reheated.
Presentation ideas:
Arrange the scallops on a plate and top each one with a piece of seared kombu. Drizzle the butter sauce over the scallops and sprinkle with chopped chives.
Garnishes:
Chopped chives
Pairings:
- White wine, such as a Sauvignon Blanc or Chardonnay
- Sake
Suggested side dishes:
- Roasted asparagus
- Mixed greens salad
Troubleshooting advice:
- If the scallops are not searing properly, make sure the skillet is hot enough and the scallops are dry.
- If the kombu is not searing properly, make sure it is dry and the skillet is hot enough.
Food safety advice:
- Make sure to rinse the scallops well before cooking them.
- Cook the scallops until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Kombu is a type of seaweed that is commonly used in Japanese cuisine. It is known for its umami flavor and is often used to enhance the flavor of dishes.
Flavor profiles:
The scallops have a sweet and delicate flavor, while the seared kombu adds a salty and umami flavor. The butter sauce adds richness and a slight herbaceous flavor from the chives.
Serving suggestions:
Serve the scallops as an appetizer or as a main course with a side dish.
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Region: Japanese