3 10-inch (25-cm) bamboo skewers
3 nori sheets
1 ounce (28 g) ground dulse flakes (or toast regular dulse and crumble)
28 large fresh sea scallops
½ tsp (2 mL) fresh ground white pepper
¼ cup (50 mL) olive oil
Soak bamboo skewers overnight.
In a 350°F (180°C) oven, toast the nori on a sheet pan until dry and slightly brown. Grind into small flakes and mix with the dulse flakes.
Skewer the scallops, flat sides against each other as tightly as possible, 8-10 scallops per skewer. Season lightly with fresh ground white pepper then roll in the seaweed flakes.
In a frying pan, heat 2 tbsp (30 mL) olive oil to high. Sauté scallops over high heat, rolling skewers to ensure that scallops are evenly cooked, 4-5 minutes for medium-rare. To serve, remove scallops from skewers and serve either whole or cut in half.
Makes 6 to 8 servings