Recipe courtesy of Luke Nguyen
Episode: St. Malo
25 min
25 min
2 servings


Wakame Salad:
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 4 drops sesame oil
  • Pinch of chile flakes
  • 4 scallions, sliced
  • One 1-inch piece ginger, cut into 1/8-inch julienne matchsticks
  • 7 ounces fresh wakame seaweed, finely sliced
  • 2 tablespoons olive oil
  • 8 scallops
  • 1 1/2 ounces seaweed butter
  • Juice of 1 lime
  • Pinch of toasted black sesame seeds
  • Pinch of toasted white sesame seeds


For the wakame salad: Combine the soy sauce, vinegar, mirin, sugar, sesame oil, chile flakes, scallions and ginger in a mixing bowl and stir until the sugar has dissolved. Add the wakame seaweed and turn to coat well. Set aside and allow the flavors to infuse.

For the scallops: Heat a frying pan over high heat until hot, then add the olive oil and heat until very hot. Add the scallops and sear without disturbing, 1 minute, then flip and sear the other side, 1 more minute. Remove the scallops from the pan and arrange on serving plates with some wakame salad. (Leave the pan on the heat.)

Add the seaweed butter to the pan and wait until it starts to bubble, then add the lime juice and allow to bubble for another 30 seconds. Spoon the seaweed butter sauce over the scallops and garnish the salad with the black and white toasted sesame seeds. 

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