Authentic home cooking from Japan, with US measurements. 
Scallops with Lemon & Kombu
Thank you for making this recipe popular! It's delicious on its own, but wrapping it in kombu adds a different depth of flavor. The freshness of lemon is also embraced.
The origin of this recipe
I say it embraces the freshness of lemon, but really, I just didn't want to waste kombu for the wrapping, so I used half lemon. The origin is frugality.
Scallops with Lemon & Kombu
Thank you for making this recipe popular! It's delicious on its own, but wrapping it in kombu adds a different depth of flavor. The freshness of lemon is also embraced.
The origin of this recipe
I say it embraces the freshness of lemon, but really, I just didn't want to waste kombu for the wrapping, so I used half lemon. The origin is frugality.
Open in Cookpad AppSteps
- 1
Lightly sprinkle salt on the scallops and let them sit for 30 minutes. Pat dry.
- 2
Lay lemon slices on plastic wrap.
- 3
Place the scallops closely together, as we want to use the minimum amount of lemon and kombu.
- 4
Place the kombu, wiped with vinegar, on top, wrap with plastic wrap, and place a light weight on it. Refrigerate for at least 2 hours. Slice and enjoy.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Gilani Persian Aloo Mosamma (Chicken and Dried Fruit Stew)
-
Homemade Aloo Bukhara (Persian Dried Plums)
-
Coriander Thepla and Black Chickpeas Dry Sabji
-
One-Pan Garlic Herb Chicken, Broccoli & Potatoes
Tiffany Lopez -
-
Colourful 3-in-1 Rice with Pepper Stew
-
Healthy tasty crispy wheat flour mathri
-
-
-
Rugelach-Cinnamon Walnut, Almond and Plum Jam
-
-
Brown Rice Spaghetti with Walnut cream sauce
-
-
-
-
Easy & delicious Apple Crumble
-
