Seared Coriander Scallops with Nori Brown Butter & Asparagus

Ground nori melts seamlessly into this elegant brown butter pan sauce, adding its signature earthy-salty flavor.  The keys to browning butter without burning it are watching the pan carefully and swirling it often.  The butter will melt and then start to foam, at which point you’ll notice the color change from  yellow to golden brown. Take it off the heat as soon as it starts to smell nutty.

Author:: Ivy Manning
Publish date:: Feb 3, 2017
Updated on: Jun 19, 2018

Seared Coriander Scallops with Nori Brown Butter & Asparagus
Photo by Darren Kemper

25minDuration
25minCook Time
25minPrep Time
4Servings

Ingredients

2 sheets  toasted nori seaweed, broken into small pieces (TRY: Emerald Cove Organic Kosher Silver Grade Pacific Untoasted [Hoshi] Nori)
1 tsp  sesame seeds, toasted
16  large sea scallops  (about 1½ lb total),  muscle removed  (NOTE: For the most sustainable option,  choose farmed  sea scallops.)
1 tsp ground corriander
½ tsp sea salt
¼ tsp  ground black pepper
5 tbsp  organic unsalted butter
4½ tsp  fresh lemon juice
1½ lb asparagus, trimmed

Preparation

1. In a spice grinder or small food processor, pulse nori into powder, leaving some ¼-inch pieces intact. Transfer half of the nori powder  to a small bowl; stir in sesame  seeds and set aside for garnish. Reserve remaining nori powder  for butter mixture.

2. Pat scallops dry with paper towel; sprinkle with coriander, salt and pepper. Mist a large cast iron or heavy-bottomed skillet with cooking spray; heat on medium-high. Working in batches, add scallops and cook, turning once, until golden brown but still slightly translucent in centers, about 4 minutes for ½- to ¾-inch-thick scallops or 6 minutes for 1-inch-thick scallops. Transfer  to a large plate; cover with foil to keep warm.

3. Turn off heat to skillet, leaving skillet on burner. Add butter; stir or swirl pan until melted, light brown and nutty, about 1 minute. (TIP: If butter doesn’t begin to brown, heat skillet on medium-low and cook until light brown and nutty.) Stir in lemon juice and plain nori powder (without seeds). Scrape into a separate small bowl; set aside.

4. Meanwhile, in a steamer  basket set over a saucepan of  boiling water, steam asparagus  until tender-crisp, 3 to 4 minutes. Divide among plates. Top with scallops, butter mixture and sesame seed mixture, dividing evenly.