Scallops with Nori Butter and Dill

The two main features in this recipe, the scallops and the nori, Nori enhances the sweetness of the scallops. Make sure to present the entree in a way where the scallops cannot be eaten without the nori. Ignore any complaints about eating green food! … and what ever you do, don’t tell them it’s healthy.

Note: I used Smart Balance Healthy Blend plus a little olive oil to replace the butter.

3 toasted nori sheets
1/2 cup unsalted butter – or substitute with your favorite healthier alternative to butter
1 1/2 TBS of chopped fresh dill
salt to taste
1 TBS canola oil for sautéing.
16 sea scallops *make sure to dry the scallops as thoroughly as possible to get good browning when sautéing.
sliced fresh lemon

Soak nori in 1/2 cup warm water for about 5 minutes.

Turn into a food processor and pulse until it forms a paste.

Melt the butter or the butter substitute over the stove to the point of a light brown color, no more than 8 minutes on medium heat.

Mix nori with the butter. Stir in the dill, add a little salt and pepper and keep warm until ready to serve.

Heat the canola oil in a sauté pan over medium high heat. Season the scallops with some lemon juice (optional) then pat dry, salt and pepper. Cook the scallops about 2 minutes per side (should brown on both sides).

Serve with the nori butter and lemon slices.

Look at how deliciously brown those scallops are: so golden and juicy! You get that type of browning when you make sure the scallops have been dried before sautéing.