Warm Scallop And Uni Recipe

Prepare kombu and wakame

Place torn kombu in a small saucepan and cover with the fish stock. Let sit 10 minutes to soften kombu, then warm gently over low heat — do not boil — for 8 minutes to extract flavor. Remove from heat and strain out kombu, reserving the infused stock. Set kombu aside (you can chop and add later if desired).

Sweat aromatics

In a separate medium saucepan, melt 2 tablespoons unsalted butter over medium-low heat. Add the minced shallot and cook gently 3–4 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and combine

Increase heat to medium, add the white wine to the shallots and simmer briskly 2–3 minutes until reduced by about half. Add the kombu‑infused fish stock and the rehydrated chopped wakame. Bring to a gentle simmer and let it reduce slightly for 4–5 minutes to marry flavors.

Finish broth

Reduce heat to low and whisk in the remaining 1 tablespoon unsalted butter and the optional heavy cream (if using) until incorporated for a silkier mouthfeel. Stir in the lemon juice, lemon zest, sea salt and black pepper. Keep the broth warm on the lowest heat setting while you sear the scallops (do not boil). Taste and adjust seasoning.

Prep scallops

Pat scallops thoroughly dry with paper towels; moisture prevents browning. Lightly season both sides of each scallop with the fine sea salt.

Sear scallops

Heat a large skillet over medium‑high heat until very hot. Add the neutral oil and swirl. Add scallops in a single layer with space between them (work in two batches if needed). Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and add 1 tablespoon butter; spoon the butter over the scallops and cook 30–45 seconds more until just cooked through (opaque at center). Remove scallops to a plate and loosely tent with foil to keep warm.

Warm uni

Uni should not be cooked aggressively. Set a small nonstick skillet over very low heat or use the warm broth to gently warm. If using the pan: place uni pieces briefly (10–15 seconds) in the warm pan just to take the chill off; do not brown. Alternatively, place uni in a warm shallow bowl and ladle 1–2 tablespoons of warm broth over each piece to gently warm.

Place 2 scallops in each warmed shallow bowl. Spoon 2–3 tablespoons of the warm seaweed‑lemon marinière broth around the scallops (do not drown them). Gently place one piece of uni on top of or beside each scallop.

Drizzle each portion with a few drops of extra virgin olive oil, scatter microgreens or thinly sliced chives, and finish with a light sprinkling of freshly grated lemon zest. Serve immediately with lemon wedges on the side.

Timing note: Keep broth warm but not boiling; scallops are best served immediately after searing. Uni should only be gently warmed to preserve its delicate texture and flavor.