Courtesy of Lori McCarthy, owner/operator, Cod Sounds
Ingredients
1/2 cup room temperature, unsalted butter
2 Tbsp. crumbled dried seaweed (Dulse or Nori will work for this)
1 8×10” piece of parchment paper
2 scallops, sliced thinly and brought to room temperature
1 piece kitchen stone, a block of Himalayan Salt, or any flat dish that can be warmed in the oven
Sprinkling of sea salt or Japanese rice seasoning mix
Method
Preheat oven to 350°F. Mix butter and seaweed together with a fork until well combined. Scoop it onto one the edge of the parchment paper and form into a log shape about four inches long. Roll tightly, then twist both ends. Place in the fridge or in freezer to set until ready to use. This can be prepared in advance; seaweed butter will keep for six weeks in the freezer.
Warm your stone or dish in the oven to 350°F and remove when you are ready to plate. Slice off enough butter to coat the stone or dish, place on hot dish and, once buttered, lay your sliced scallop on top. Season to taste with sea salt or rice seasoning mix.
Yield: One ½ cup stick of butter — enough to garnish six scallops.
