Blog Recipe Of The Week

Pan Seared Scallops With Kimchi Butter And Burnt Lime

Try this decadent pan seared scallops recipe from the Salt Room – a highly praised restaurant that offers a selection of sustainably soured seafood dishes to provide that true mouthwatering factor. If you are a seafood lover who likes to create delicious restaurant-level recipes at home this one is a perfect one for you. Whether you’re hosting a dinner party and wanting to wow your guests or simply cooking for the family, this dish is a must-have addition in your recipe collection.

6 hand dived scallops

1 shallot

50g unsalted butter

50g kimchi (fermented cabbage)

orange zest

For garnish:

Seaweed

1 lime

Start by preparing the kimchi butter. Finely chop the kimchi through a food processor and set aside once fully mixed. Place a frying pan onto the stove. Finely dice the shallot and sweat it down until its just about to go transparent and then add in the orange zest and processed kimchi mixture. Cook for a further 5 minutes. Meanwhile cut the butter into cubes.

Once the mixture has cooked take it off the heat and slowly add in the cubed butter using a spoon to prevent it from splitting and stir well until all butter is combined. Roll the combined butter and kimchi mixture into a baton using cling film or pour into a container and set in the fridge for 10 minutes.

Clean the shallots out of the shell if needed. Rinse the shallots with cold water and place on a drying cloth. Place a pan on high heat and pour in some vegetable oil and allow the pan to heat to a relatively high heat. Season your scallops with a pinch of salt. Separately place each scallop into the pan and leave to cook for 30 seconds on one side. Turn each scallop in the order you placed them into the pan and add two tablespoons of the butter into the middle of the pan. Angle your pan slightly off the heat and base the scallops for another 30 seconds. Once cooked remove from heat and place your scallops onto a drying cloth, allow to rest for 30 seconds.

Use a scallop shell to serve each portion by placing 3 scallops on each. On a plate, place some seaweed slightly off the centre and then add your prepared scallop shell on top making sure it has placed securely. Cut the lime in half and and blacken it with a blowtorch. Enjoy!

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