Flinders Island Scallops In Bull Kelp Oil Recipe

Pat dry and season

Rinse scallops briefly under cold water, then pat completely dry with paper towels. Remove and discard any side muscle if present. Place scallops in a single layer on a plate, season both sides lightly with sea salt and freshly ground black pepper.

Light dusting

Place the all-purpose flour in a shallow dish. Just before cooking, very lightly dust both sides of each scallop with flour and shake off any excess. The flour helps achieve a golden crust and aids in browning, but should not coat heavily.

Heat the pan and oil

Use a heavy-based nonstick or stainless-steel frying pan large enough to hold scallops without crowding. Set over medium-high heat. Add the bull kelp oil (60 ml of the 80 ml) and the extra-virgin olive oil to the pan and heat until shimmering but not smoking — the oil should be hot enough to sizzle when a scallop is added.

Sear scallops

Add scallops to the hot oil in a single layer, leaving at least 1 cm between each. Do not move them for 1.5–2 minutes to allow a deep golden crust to form. Flip scallops and add the unsalted butter to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops for about 30–45 seconds to baste and finish cooking. Total cook time should be 3–3.5 minutes depending on size; scallops should be opaque in the center but still tender. Work in batches if necessary to avoid crowding.

Rest scallops

Transfer scallops to a warm plate and let rest for 1 minute. Season very lightly with a pinch of flaky sea salt while resting.

Warm remaining kelp oil

While scallops rest, gently warm the remaining 20 ml of bull kelp oil in a small saucepan or microwave for a few seconds — warm, not hot. If you are using infused clarified oil, warm gently to marry flavors.

Prepare flavor elements

Zest the lemon and reserve. Halve the lemon and squeeze a small amount of juice (about 1 tsp) to finish the dish. Finely chop the sea parsley or flat-leaf parsley. If using micro herbs or microgreens, pick any larger stems and pat dry.

Plate and finish

Arrange scallops on warmed plates. Spoon a tablespoon of warm bull kelp oil around or over each scallop (use about 6–7 ml per scallop), then drizzle a tiny finish of the warmed extra-virgin olive oil if desired. Scatter the micro herbs and chopped parsley over the scallops, sprinkle lemon zest and finish with a light squeeze of lemon juice across the scallops. Add a final sprinkle of fleur de sel and a crack of pink peppercorns if using.

Add optional crisped kelp or nori shards for a contrasting crunch, and place the thinly sliced cucumber or radish alongside for freshness. Serve immediately with toasted sourdough or warm fingerling potatoes on the side.