Appetizer

Seaweed Butter Miso Crostini with Pan-Seared Scallop, Fermented Black Bean Emulsion & Crispy Nori Crisp

Name: Seaweed Butter Miso Crostini with Pan-Seared Scallop, Fermented Black Bean Emulsion & Crispy Nori Crisp
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 2 servings
Ingredients: 4 slices high-quality sourdough, sliced ¼-inch thick on bias; 3 tbsp unsalted butter, softened; 1 tbsp dried wakame seaweed, finely ground to powder; 1 tsp miso paste (preferably 3-year aged red or mixed); ½ tsp fleur de sel; 2 tbsp fermented black bean paste (douchi); 1 tbsp white miso; 2 tbsp warm kombu dashi; 1 tbsp grapeseed or neutral oil; 1 large Hokkaido scallop (3 oz), muscle removed, patted very dry; White pepper and sea salt; 2 sheets nori (seaweed sheets), cut into 2-inch squares; ½ tsp sesame oil; Fleur de sel for finishing; Micro shiso or dill fronds for garnish

Thinly sliced sourdough rubbed with seaweed butter and miso, toasted until crackling-crisp, topped with a seared Hokkaido scallop (seared 45 seconds per side to achieve barely-cooked sweetness), a silken fermented black bean–miso emulsion, and crowned with a crispy, paper-thin nori crisp tuile finished in fleur de sel. A stunning study in umami layering, texture interplay, and subtle Korean-Japanese-inspired refinement.

305calper serving 7gprotein 10gcarbs 28gfat 25min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this