Ingredients

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

Directions

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