Seared Scallops with Cherry Dulse Pulse


Seared Scallops with Cherry Dulse Pulse

Delicate crunch on the outside exquisitely tender on the inside. These simply seared scallops are paired with dulse (delicious red seaweed) and cherries with a few drops of cilantro oil for a amazingly luscious AND clean dish.
Keyword dulse, seared scallops
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Ian Wickman


Seared Scallops

  • 8 each diver scallops (these were U12's)
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp butter

Cherry Dulse Pulse

  • 1/3 cup dulse (delicious dried red seaweed)
  • 1/4 cup water
  • 10 each cherries, pitted




  • If you haven't made the cilantro oil already, go ahead and make it now.
  • Pit the cherries, chop the dulse into small bits, and slice the mint.

Cherry Dulse Pulse

  • Add dulse and water to a bowl and let hydrate a minute.
  • Add pitted cherries and seaweed to a food processor and process until smooth and set aside.

Seared Scallops

  • NB: Consuming raw or undercooked seafood may increase your risk of food borne illness. Sorry but have to add the warning!
  • Rinse and dry the scallops. Sprinkle with salt and pepper.
  • Heat a large skillet over medium/medium-high heat.
  • While the skillet is heating, add butter to the pan and swirl to coat the pan.
  • Place the scallops in the pan with a little room between each and let sear for about 90 seconds, until they get a nice brown crust on the bottom.
  • Flip and sear another 90 seconds or so. If you want them cooked through it may take little longer each side.


  • Spoon a bit of the cherry seaweed pulse onto each plate. Top with 2 scallops, a few drops of the cilantro oil and a couple shreds of mint and enjoy!


I will say, the cherry dulse mixture is such a sweet salty treat that immediately brings me back to summer in Washington State, sitting on a beach, eating a basket of cherries while taking in all of the amazing salty aroma. I'm in love with this combination... thinking about how to incorporate into a dessert... with have to test it out! At any rate, adding in these silky smooth seared scallops with the crunchy exterior, and giving it a little luscious cilantro oil... amazing.


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