As the weather warms up, here is a fast, fresh, flavoursome dish to enjoy. Serve with a crisp seasonal salad and a glass of Brady’s Lookout Cider
5 wasabi leaves, plus a 2″-piece wasabi root, peeled and thinly sliced Shima Wasabi
6 tbsp. unsalted butter, softened Tasmanian Butter Co.
1 tbsp. fresh lemon juice
1 (1″) piece ginger, peeled and thinly sliced
500g Scallops George Town Seafoods
Bring a large saucepan of water to a boil; cook wasabi leaves until tender, 3-4 minutes. Transfer leaves to a bowl of ice water until cool; drain and squeeze dry. Roughly chop leaves and transfer to a food processor. Add sliced wasabi, 5 tbsp. butter, the lemon juice, ginger, and salt; purée until smooth and set wasabi-ginger butter aside.
Melt remaining butter in a large skillet over medium-high heat. Pat scallops dry and season with salt and pepper; cook until golden, 3–4 minutes. Flip scallops and add wasabi-ginger butter; cook scallops, basting constantly with butter, until cooked through, 3–4 minutes more.
Divide scallops between 4 plates; spoon sauce over the top.
This recipe was sourced from Saveur