Equipment
Ingredients
Seaweed and Vegetables
- 15 g dried hijiki seaweed
- 50 g carrots, julienned
- 100 g edamame, shelled
Yuzu Marinade
- 45 ml tamari
- 30 ml yuzu juice
- 15 ml rice vinegar
- 15 ml mirin
- 15 ml sesame oil
- 10 g ginger, freshly grated
Scallops
- 500 g bay scallops
- 15 ml grapeseed oil
Garnish
- 15 g scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Place the dried hijiki seaweed in a mixing bowl and cover generously with warm water. Let soak for 30 minutes until fully expanded, then drain well through a colander.
In a separate mixing bowl, combine the tamari, yuzu juice, rice vinegar, mirin, sesame oil, and grated ginger. Whisk until fully emulsified.
Bring a saucepan of water to a boil at 100C or 212F. Add the soaked, drained hijiki and julienned carrots. Blanch for 2 minutes to soften the carrots and properly prepare the seaweed. Drain through a colander and discard the boiling liquid.
Transfer the warm, drained hijiki, carrots, and shelled edamame to the mixing bowl with the yuzu marinade. Stir gently to coat all the ingredients evenly.
Place the bay scallops on a layer of paper towels and thoroughly pat them completely dry. Excess moisture on the surface will cause the scallops to steam instead of searing.
Heat the grapeseed oil in a skillet over high heat. Once the oil is shimmering and almost smoking, add the bay scallops in a single layer. Sear without moving them for 1 minute until browned on the bottom, then flip and cook for 30 seconds more. Ensure internal temperature reaches 63C or 145F.
Immediately transfer the hot bay scallops directly into the mixing bowl with the seaweed and marinade. Toss gently so the hot scallops absorb the aromatic liquids.
Cover the bowl and chill the mixture in the refrigerator for 10 minutes. This briefly cools the dish to make it refreshing while allowing the flavors to meld.
Divide the marinated scallop and hijiki mixture between plates or shallow bowls. Garnish with the sliced scallions and toasted sesame seeds just before serving.
Chef's Notes
- Blanching hijiki not only softens its texture but is a recommended preparation step to remove naturally occurring trace minerals that can taste harsh. Always discard the soaking and boiling water.
- Bay scallops release a significant amount of liquid. Do not skip patting them dry, as this is the most crucial step for achieving a proper sear.
- Yuzu juice provides a highly aromatic, floral acidity that pairs perfectly with the brininess of the seaweed and the natural sweetness of the scallops.
- If eating this as a hearty winter main course, serve it slightly warm over a bed of freshly steamed short-grain rice.
Storage
Refrigerator: 2 days — Store in an airtight container. The seaweed will continue to absorb flavor, but the scallops may firm up slightly.
