Scallops with seaweed and strawberries

4 servings

90 minutes

Recipe by Andrey Fedoseyev, chef of the restaurant "Bor".

Energy value per serving

• Calories: 333.8
• Proteins: 30g
• Fats: 10.6g
• Carbohydrates: 35.1g

Ingredients

• Sea scallops: 600 g
• Strawberries: 500 g
• Sugar: 70 g
• Olive oil: 20 ml
• Salt: to taste
• Mizuna: to taste
• Kombu seaweed: 100 g
• Water: 2 l
• Soy sauce: 50 ml
• Lemon juice: 40 ml

Cooking steps

1. First, prepare the strawberry sauce. Mix the strawberries with sugar, strain them, and leave in a warm place for two days.

   Required ingredients:

   • Strawberries: 500 g
   • Sugar: 70 g

2. Pour water into a saucepan and add the seaweed. Soak them and let them soften.

   Required ingredients:

   • Water: 2 l
   • Kombu seaweed: 100 g

3. Remove the algae from the water and strain them.

4. In the water where the seaweed was, add soy sauce, salt to taste, and lemon juice.

   Required ingredients:

   • Soy sauce: 50 ml
   • Salt:  to taste
   • Lemon juice: 40 ml

5. Place the saucepan over medium heat and bring to a boil.

6. Pour hot marinade over the seaweed and cover with a lid. Wait for the water to cool completely, then remove the seaweed and cut it into strips.

7. Slice the scallops, season with olive oil, salt, and drizzle with lemon juice.

   Required ingredients:

   • Sea scallops: 600 g
   • Olive oil: 20 ml
   • Salt:  to taste
   • Lemon juice: 40 ml

8. Mix the seaweed with mizuna.

   Required ingredients:

   • Kombu seaweed: 100 g
   • Mizuna:  to taste

9. Place a mix of mizuna and seaweed on the plate, topped with scallops.

10. Sprinkle the fermented strawberries with olive oil and lemon juice and serve separately.

    Required ingredients:

    • Strawberries: 500 g
    • Olive oil: 20 ml
    • Lemon juice: 40 ml