Scallop Appetiser with Miso Butter & Crispy Nori

Preparation

• 1

  Preheat the oven to 150C.

• 2

  Beat egg white with a fork in a small bowl until frothy (this makes it easier to brush onto the nori).

• 3

  Brush one sheet of nori with egg white very thinly. Stack another nori sheet on top. Brush again and sprinkle sesame and a bit of salt. Cut into quarters with scissors or a sharp knife.

• 4

  Brush a lined tray with the melted coconut oil. Place the nori squares so their sesame seed side is facing down. Brush the tops with a thin layer of coconut oil.

• 5

  Bake for 3-5 minutes until slightly bubbly and crispy.

• 6

  Heat the butter in a large frying pan over a medium-high heat. Once melted, add the scallops and cook for 1 minute on each side. Remove the pan from the heat then remove the scallops from the pan and set them aside. To the butter remaining in the pan, add the miso and 1 tbsp water then stir together to get a sauce.

• 7

  Place each scallop onto a crispy baked nori square. Spoon over the miso butter and sprinkle with the spring onion. Serve with lime, sliced into 12 pieces, for squeezing over.

• 1

  Enjoy!