This tasty seaweed butter is just as good spread on crusty bread as it is melted over sweet scallops, just warmed on the barbecue, so serve the extra seaweed butter on the side to do just that. The butter can be made a couple of weeks in advance and stored in the fridge. It makes a great gift, too, so make a big batch, package it up in pretty jars or simply roll it into a cylinder and wrap it in waxed paper.
Note Konbu is available from health-food shops and Asian grocers.
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