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.
Fish:Like or Dislike?
Can you get your family to eat fish/shellfish?