Scallops with Seaweed Beurre Noisette

Cook Time 30 minutes

Serves 2

Ingredients

Grapeseed oil, for frying 

6 scallops in their shells, shucked and cleaned

100g unsalted butter 

2 tbsp chopped fresh or rehydrated seaweed 

Zest and juice of ½ lemon

Pinch salt

To Serve

Crusty bread of your choice, to serve

Method

Place the butter in a small saucepan over medium-low heat and cook until the butter starts to foam. Continue cooking until the milk solids in the butter become a nutty golden colour. Remove from the heat and add the chopped seaweed and lemon zest. Season with salt.

Pat scallops completely dry and season lightly with salt. Heat a pan until very hot, and add a small amount of oil. Sear the scallops for 2 minutes on one side or until a deep golden crust forms. Turn and cook for a further 30–60 seconds on the other side. 

Finish with an extra knob of butter and a squeeze of lemon juice. Remove and rest. They should be slightly translucent in the centre.

Arrange some seaweed into scallop shells. Arrange scallops back into their cleaned shells, and spoon warm seaweed beurre noisette over them just before serving.

Serve with bread.