Ingredients

The following ingredients have 2 Servings
  • 1 oz dried Kombu seaweed
  • dried Bonito flake
  • 2 ozs fresh Lotus root
  • 1 tsp neutral vegetable oil
  • 4 Scallop (ready to cook)
  • a little sesame oil
  • 2 sprigs cilantro (to taste)

Instruction

  • In a small pot, bring kombu seaweed and 600 ml (approximately 2 1/2 cups) water to a boil.
  • Remove pot from the heat and discard the seaweed. Sprinkle bonito flakes into the remaining liquid and stir.
  • Simmer broth over low heat for 4 minutes. Using a fine-mesh sieve lined with a kitchen towel, slowly strain the broth.
  • Rinse, peel and cut lotus root into thin slices.
  • Add lotus root slices to the seaweed broth and bring to a boil.  Cook until lotus root slices are al dente, 4-5 minutes.
  • Remove lotus root slices and place into 2 deep plates.
  • Coat a non-stick skillet with oil and heat. Sear scallops over high heat for 30 seconds on each side. 
  • Cut each scallop into 4 thin slices and place on top of lotus roots. Drizzle each scallop with a few drops of sesame oil.
  • Heat the stock again briefly and pour into the plates. Garnish with cilantro and serve.