Hokkaido Scallop Toast Recipe

Directions

1. 1

   Prepare the Scallops

   Pat the Hokkaido scallops dry with a paper towel. Season with salt and black pepper.

2. 2

   Sauté Fennel

   Thinly slice the fennel bulb and heat olive oil in a skillet over medium heat. Add the fennel and sauté for about 5 minutes until softened.

3. 3

   Cook the Scallops

   In the same skillet, add the seasoned scallops and cook for about 2-3 minutes on each side until they are golden brown and cooked through.

4. 4

   Toast the Bread

   While the scallops are cooking, toast the sourdough slices until golden brown.

5. 5

   Assemble the Toast

   Spread sea buckthorn puree on each slice of toasted sourdough. Top with sautéed fennel and the cooked scallops. Garnish with fresh dill.