Seared Scallop Dashi Broth with Wakame and Chili Oil

Try this great recipe for Seared scallop, dashi broth with wakame algae and chili oil. Refined flavors with very little effort.

For this broth I use a store bought dashi powder that you can get at an asian supermarket. I follow the instructions on the package and I use dried wakame that I soak in water and then add to the dashi. There are several brands of dashi so feel free to season it to taste, I simply add a little bit of japanese soy to mine but everything goes.

The recipe will make more chili oil than what you’ll need for this recipe but otherwise you won’t be able to mix the oil with the chili, save it and use it for something else.

Seared Scallop Dashi Broth with Wakame and Chili Oil

Serves 4 as an appetizer

4 big scallops
2 tbsp dashi powder (follow instructions on packaging)
2 tbsp dried wakame
1 fresh red chili
chives
2 scallions
2 tbsp japanese soy
4 tbsp vegetable oil
olive oil
dried chili

Combine water with the dashi powder and bring to a simmer, season with the soy. Soak the wakame in water for ten minutes. Discard the water after soaking and add the wakame to the dashi. Roughly chop the red chili and mix in a blender with a little bit of vegetable oil until smooth.

Slice the leeks and chives, sear the scallops in the olive oil, season with salt and pepper. Slice the seared scallop in a few slices. If the scallops are small then serve more than one. In a bowl add the wakame from the dashi and put the scallop on top, add the leeks, chives and a few drops of chili oil and some sprinkles of dried chili. Finally add the dashi broth on top. Serve varm.