Seared scallops with yuzu ponzu sauce, Icelandic kelp butter and Shichimi Togarashi

A spectacular, yet very simple recipe, these scallops make for the perfect Christmas dinner apperizer. They take 5 minutes to make but will give a spark of premiumness to any dinner party- and you will look like a professional chef! Our genius chef Bart van der Lee has once again made the perfect combination of flavours while maintaining the dish accessible to home cooks. The recipe brings out the best of scallops thanks to the Wild Icelandic kelp’s umami elevating the flavours of the sea, to the ability of the Yuzu Punzu sauce’s citric elements to cut through the fattiness of the butter and the finishing kick of the Shichimi Togarashi 7 Spice.

Method 

1. Coat the scallops with a drop of vegetable oil and a pinch of BoTree Kampot Fleur the Sel.

2. Melt a spoonful of butter in a small sauce pot and add the Wild Icelandic kelp. Let it infuse for a few minutes and add the Yuzu Ponzu sauce.

3. Heat up a thick bottom skillet and add a drop of oil. Sear the scallops till golden brown and just cooked.

4. Remove the scallops from the pan and put them on a small plate with some kitchen roll. Add a pinch of Shichimi Togarashi 7 Spice.

To finish

1. Place 4 scallops on each plate and add a few spoons of the Wild Icelandic Kelp butter. Finish with the salad leaves and serve.

For 2 persons
8 fresh scallops
50g butter
1 tsp Wild Icelandic kelp
1 tsp Schibanuma Yuzu Punzu sauce
1 tsp Shichimi Togarashi 7 Spice
Pinch of BoTree Kampot Fleur de Sel
Selection of small salad leaves