Scallops With Seaweed Butter

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READY IN: 20mins
Recipe by Dawn and Snezan

From L'atelier de Joel Robuchon

Ingredients Nutrition


  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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