Roasted Scallops, Wasabi Sauce, Fregola, Sea Vegetables

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 115g/4oz banana shallots
• pinch salt
• 115g/4oz button mushrooms
• 125ml/4fl oz dry vermouth
• 150ml/5fl oz white wine
• 125ml/4fl oz milk
• 5 sticks lemongrass
• 9g/¼oz wasabi
• 50ml/2fl oz lemon juice
• 2g xanthan gum or arrowroot
• 115g/4oz fregola
• 2 lemons
• 50ml/2fl oz olive oil
• 4 scallops
• 10g/¼oz flatleaf parsley
• 10g/¼oz chives
• 10g/¼oz chervil
• 50g/2oz monk's beard
• 50g/2oz sea beet
• 50g/2oz sea fennel
• 1 tbsp olive oil
• 12 scallops
• salt
• 1 lemon
• 20g fresh dulse seaweed
• pinch dried dulse seaweed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the banana shallots and button mushrooms. Heat 1 tbsp olive oil in a saucepan over medium heat, add the shallots with a pinch of salt and cook for 3 minutes until soft. Add the mushrooms and cook for 4 more minutes.

2. Add the dry vermouth and white wine and simmer until reduced by about two-thirds, about 10 minutes. Bruise the lemongrass sticks, add them with the milk, and simmer gently for 5 minutes. Strain the liquid into a clean pan.

3. Whisk the wasabi and lemon juice into the strained liquid. Sprinkle in the xanthan gum or arrowroot and whisk until smooth and lightly thickened. Season with salt and keep warm over very low heat.

4. Cook the fregola in a pan of boiling salted water for about 10 minutes until tender, then drain. Toss it with 50ml olive oil and the finely grated zest of the 2 lemons.

5. Finely chop the flatleaf parsley, chives and chervil, then stir them into the fregola. Keep covered so it stays warm.

6. Blanch the monk's beard and sea beet in boiling water for 1 minute, then refresh in cold water and drain. Rinse the sea fennel and fresh dulse. Soak the dried dulse in water for 5 minutes, then drain and chop all the seaweed finely.

7. Pat the 4 scallops and 12 scallops dry and season them with salt. Heat 1 tbsp olive oil in an ovenproof skillet over high heat and sear the scallops for 1 to 2 minutes per side until golden.

8. Transfer the skillet to a 400°F (200°C) oven and roast for 2 to 3 minutes until the scallops are opaque and flake easily, or reach 145°F (63°C) inside. Serve on the fregola with the sea vegetables, wasabi sauce and lemon wedges cut from the 1 lemon.