Scallops with seaweed butter

Scallops with seaweed butter

Noix de saint-jacques au beurre d’algues

Luke Nguyen's France
Alan Benson

The secret to perfectly cooked, tender scallops is to use a hot pan and sear them quickly, as in this recipe. Teaming the scallops with seaweed and a butter sauce is a taste and texture match made in heaven.


Quantity Ingredient
200g fresh wakame seaweed, thinly sliced, (see Note)
2 tablespoons olive oil
10 scallops, roe removed
40g seaweed butter, (see below)
1 lime, juiced
pinch toasted white sesame seeds
pinch toasted black sesame seeds

Seaweed butter

Quantity Ingredient
100g butter, softened
1 teaspoon seaweed paste, (see Note)
pinch caster sugar


Quantity Ingredient
3cm knob of fresh ginger, peeled and julienned
4 spring onions, sliced
1 teaspoon sugar
2 tablespoons light soy sauce
2 tablespoons rice vinegar
4 drops sesame oil
1 tablespoon mirin, (see glossary)
pinch chilli flakes


  1. Combine all the seaweed butter ingredients in a food processor and blend until smooth. Scoop the butter onto a piece of plastic wrap, then roll up into a log, twisting the edges to secure. Keep in the fridge until required; any leftover seaweed butter can be refrigerated for up to 1 week.
  2. Combine all the dressing ingredients in a mixing bowl and stir until the sugar has dissolved. Add the wakame to the dressing and stir to coat. Set aside to allow the flavours to infuse.
  3. Heat a frying pan over high heat. Add the olive oil and wait until the oil is hot. Add the scallops and sear on each side for no longer than 1 minute. Remove from the pan and arrange on a serving platter with the wakame salad.
  4. Add the seaweed butter to the pan and heat until bubbling. Stir in the lime juice and leave to bubble away for 30 seconds.
  5. Dress the scallops with the seaweed butter mixture. Garnish with toasted sesame seeds and serve.


  • You’ll find fresh wakame seaweed at most good seafood markets these days. Seaweed paste is sold in Japanese supermarkets.
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