Scallops With Seaweed Butter |
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Prep Time: 17 Minutes Cook Time: 3 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From L'atelier de Joel Robuchon Ingredients:
4 tablespoons unsalted butter, softened |
8 large fresh sea scallops |
8 tablespoons rock salt |
1/4 sheet nori, finely chopped to make 8 pinches |
1/2 lime |
sea salt |
ground red chili pepper (piment d'espelette) or fresh black pepper |
Directions:
1. Arrange 8 clean scallop shells or gratin dishes on baking sheets. Using pastry brush and about 2 tbsp of butter brush each scallop with butter. Set 1 scallop in shell, refrigerate until the butter has firmed on th e scallop, 10 - 15 minutes. Preheat Boiler to High.
2. Neatly mound 2 tbsp rock salt, spacing well apart on large plates. Remove scallops from refrigerator and sprinkle each with a pinch of nori. Dot with remaining 2 tbsp butter. Broil until scallops are barely cooked through, about 3 minutes.
3. Transfer scallop shells to plates, nestling each into a mound of salt. Sprinkle with lime juice as desired and season with sea salt and piment d'Espelette to taste. Serve immediately.
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