Ingredients:

  • 6 large sea scallops, dry-packed (approx. 200g / 7 oz)
  • 1 tbsp olive oil (15 ml)
  • Pinch of sea salt and freshly ground black pepper
  • 4 tbsp unsalted butter (56g / 2 oz), cold, cut into cubes
  • 2 tbsp finely chopped nori seaweed (about 2 sheets) (20 ml)
  • 1 clove garlic, minced (about 3g / 0.1 oz)
  • 1 tsp lemon juice (5 ml)
  • Pinch of red pepper flakes (optional)
  • 1/4 cup quinoa (50g / 1.75 oz), rinsed
  • 1/2 cup water (120 ml)
  • Fresh chives, finely chopped
  • Lemon wedges

Instructions:

  1. Rinse quinoa thoroughly. Cook quinoa in water with a pinch of salt. Spread cooked quinoa on a parchment-lined baking sheet. Bake at low temperature until completely dry and crispy. Toss with olive oil and salt.
  2. Combine butter, nori, garlic, lemon juice, and red pepper flakes (if using) in a food processor or blender. Process until smooth and creamy, scraping down the sides as needed. Set aside.
  3. Pat scallops completely dry with paper towels. Season generously with salt and pepper.
  4. Heat olive oil in a heavy-bottomed skillet over high heat until smoking hot. Carefully place scallops in the hot pan, ensuring they aren't overcrowded. Sear for 2-3 minutes per side, until golden brown and caramelized.
  5. Place seared scallops on plates. Top each scallop with a dollop of seaweed butter. Sprinkle with crispy quinoa and chopped chives. Serve immediately with lemon wedges.