Scallop | Dashi | Sea Vegetables

Mark Greenaway

Mark Greenaway

1st April 2016
Mark Greenaway

Scallop | Dashi | Sea Vegetables

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop, Dashi, Sea Vegetables recipe a try yourself? Serves 8


  • Dashi Broth
  • ½ red chili
  • 1 sheet dashi kombu
  • 1½ sheets nori seaweed
  • 250g white miso
  • 250g brown miso
  • 3 litres water
  • 1 bunch lemongrass (crushed)
  • 100g ginger (peeled, sliced)
  • 250ml soy sauce
  • 50g honey
  • 75g coriander
  • Rice Wine Vinegar Jelly
  • 200ml rice wine vinegar
  • 150ml soy sauce
  • 150g caster sugar
  • 5 leaves gelatine (soaked in cold water)
  • Pork Crackling
  • 20g pork rind crumble
  • vegetable oil (to deep fry)
  • sea salt
  • Soy Caramel
  • 200g caster sugar
  • 200ml soy sauce
  • Scallops
  • 16 scallops
  • sea salt
  • rapeseed oil (drizzle of)
  • selection of picked sea vegetables (depending on the season these could include channel wrack, beach coriander, sea aster, sea plantain, sea purslane or samphire)


Dashi Broth:

Place all ingredients, except the coriander, into a large, tall pot and bring to the boil. Simmer gently

for approximately 1½ hours. Bring back to the boil and add the coriander. Remove from the heat

immediately and cover the top of the pot with cling film. Allow to steep for 1 hour.

Remove the cling film, pass through a fine chinois and leave to separate. Pour the separated liquid

through a muslin cloth and discard the sediment at the bottom.

Rice Wine Vinegar Jelly:

Place the vinegar, soy sauce and sugar into a pan and bring to the boil. Dissolve the gelatine into the mixture, then pass through a fine chinois into a container. Set in the fridge for 2 hours.

Pork Crackling:

Deep fry the pork rind crumble at 210ºC until puffed up, this should take approximately 15 seconds. Transfer to a clean j-cloth, season with salt and allow to dry out in a warm environment.

Soy Caramel:

Heat the sugar to create a dry, golden brown caramel, slowly adding in the soy sauce. Bring to a rapid boil for 2 minutes before removing from the heat and passing through a fine chinois.


(Prepare ahead)

Remove the scallops from the shell, wash thoroughly removing all of the skirt and roe.

Reserve the roe and store the scallops in the fridge. Dehydrate the roe for 24 hours on the dehydrator’s highest setting.

Once dry, blend in a Thermomix to a fine powder, season with salt and pass through a fine chinois.

Wash the shells and dry well.

Finely slice 8 of the scallops, and rest them in 8 of the clean shells. Season with a little salt and top with a teaspoon of the jelly, some sea vegetables and puffed pork crackling.

Heat up the dashi broth.

Meanwhile, heat a non-stick frying pan with a drizzle of rapeseed oil. Dip one side of each of the full scallops into the dehydrated roe and place in the nonstick pan roe-side down. Cook for 2 minutes. Turn over and cook for a further 2 minutes, then season with a little salt. Remove the scallop pan from the heat and rest for about 2 minutes.

To Assemble:

Dot the soy caramel on each plate, top with a roasted scallop alongside a shell containing the raw scallop, pork crackling and seasonal sea vegetables, as pictured. Each guest should be served a raw scallop, a cooked scallop and a jug of piping hot dashi broth.

Instruct guests to pour the dashi broth over the raw scallop and to eat the pan roasted one while the other scallop cooks.

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