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Pan-Seared Dulse and Scallops with Lemon-Garlic Butter
Indulge in the umami flavor of pan-seared dulse seaweed, perfectly paired with succulent scallops and a zesty lemon-garlic butter sauce. This dish is a masterclass in balancing rich flavors and textures, with the crispy seaweed and tender scallops creating a delightful contrast. To add some freshness to the plate, a sprinkle of parsley and a squeeze of lemon juice are the perfect finishing touches.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Shellfish, Gluten
Ingredients
1 package
Dulse Seaweed
25 Calories
12 count
Scallops
120 Calories
1 count
Lemon
20 Calories
2 cloves
Garlic
10 Calories
4 tablespoons
Unsalted Butter
100 Calories
1/4 cup
Parsley
10 Calories
to taste pinch
Salt and Pepper
0 Calories
1/4 cup
White Wine
50 Calories
Step-by-Step Instructions
1
Rinse the dulse seaweed in cold water, then pat it dry with paper towels. Cut it into smaller pieces and set aside.
2
Heat a large skillet over medium-high heat. Add the unsalted butter and let it melt, then add the garlic and cook for 1-2 minutes until fragrant.
3
Add the dulse seaweed to the skillet and cook for 2-3 minutes on each side, until crispy and golden brown.
4
Add the scallops to the skillet and cook for 2-3 minutes on each side, until cooked through.
5
Remove the scallops from the skillet and set them aside on a plate. Add the white wine to the skillet and cook for 1-2 minutes until reduced, stirring to scrape up any browned bits from the bottom of the pan.
6
Stir in the lemon juice and cook for an additional 30 seconds. Season with salt and pepper to taste.
7
To serve, place a scallop on each plate, then spoon some of the lemon-garlic butter sauce over the top. Garnish with additional parsley and a wedge of lemon, if desired.
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