Scallops in Gim leaf (seaweed)

Good to know
The easy-to-prepare scallop rolls with gim leaves are a delicate and original starter. They are low in saturated fat and contain omega-3 fatty acids, which help prevent cardiovascular disease. The particular action of algae on diabetes, hypercholesterolemia and hypertension is believed to be due, among other things, to the antioxidants, fibers and phytosterols they contain.

    • 1 pinch of red pepper
    • 454 g of scallops
    • 1 tsp / 5 g of salt
    • 1 tsp / 5 g ground black pepper
    • 1 egg white, lightly beaten
    • 5 Gim sheets cut into 4 cm wide strips
    • 30 ml of butter

Remove the tendon from the foot of each scallop.
Pat them dry with paper towels and season them with salt and pepper.


Lay out a strip of Gim on a plane
clean and dry work. Using a brush, carefully cover the strip with egg white. Place a scallop shell on one end of the Gim strip and roll it up until it is completely covered with Gim. Repeat this process until there is no more Gim or scallop.


Heat clarified butter over medium heat in a sauté pan until it simmers. Carefully place each Gim leaf scallop in the pan and cook, about 2 minutes per side, until they turn golden brown.
If necessary, make several batches of scallops so as not to overcrowd the pan.

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Remove the pan from the heat and serve.