Best Marinated Bay Scallops With Seaweed Recipes

MARINATED BAY SCALLOPS WITH SEAWEED

Marinated Bay Scallops With Seaweed image

Provided by Florence Fabricant

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup finely slivered dried hijiki (sold in Japanese markets and health food stores)
1 pound fresh bay scallops
1/4 cup fresh lime juice
1/2 teaspoon hot red pepper flakes, or to taste
1 scallion, finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
1 tablespoon sesame oil
Salt to taste
1 tablespoon finely minced fresh coriander leaves

Steps:

Put the hijiki into a bowl and cover the slivers with boiling water. Allow the slivers to soak for an hour.
Mix the scallops and the lime juice together and allow them to marinate in the refrigerator for at least an hour.
Drain the hijiki, squeezing out any excess moisture. Put it in a bowl. Drain the scallops and add them to the hijiki, along with the hot red pepper flakes, scallion, ginger, garlic and sesame oil. Allow to marinate for 30 minutes. Season to taste with salt.
Put a mound of the scallop mixture on each of six plates. Sprinkle the mixture with minced coriander and serve.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 0 grams, TransFat 0 grams

SEAWEED SALAD WITH SCALLOPS

Seaweed Salad With Scallops image

Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they're often enjoyed raw, it's important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed." A waterlogged scallop doesn't sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.

Provided by Mark Bittman

Categories easy, quick, salads and dressings, seafood, vegetables, appetizer

Time 10m

Yield 2 to 4 appetizer servings

Number Of Ingredients 7

Ingredients

1 ounce dried seaweed (a mixture is best)
8 large scallops
1/2 cup chopped cucumber
2 tablespoons soy sauce
2 teaspoons dark sesame oil
Salt and pepper
Sliced scallions and sesame seeds, for garnish

Steps:

Rinse the seaweed then soak it in a large pot of water until tender, about 5 minutes. Drain and gently squeeze to remove excess water. Transfer to a medium bowl.
Quarter the scallops and transfer to the bowl. Add the cucumber, soy sauce and sesame oil and gently toss to coat. Season to taste with salt and pepper, if needed. Divide among plates or shallow bowls and garnish with scallions and sesame seeds. Serve immediately.