Mara Seaweed Recipes
Scallops with Kombu and Shony® Seaweed
Try your hand at this stunningly artistic dish brought to us by one of our Great British Chefs.
3
Place a pan over a high heat and add a dash of rapeseed oil. Once the oil is hot, add the prepared vegetables and aromatics and cook for 2-3 minutes until soft, but with a little bite. Add a dash of soy and fish sauce to taste and set aside
4.
Meanwhile, place a frying pan over a high heat. Pat the scallops dry with kitchen towel and press each side firmly into the shony seaweed. Add a dash of rapeseed oil to the pan, followed by the scallops, ensuring not to crowd the pan or the scallops will stew and not sear
5.
Cook for 45-60 seconds on each side, being careful not burn the shony or overcook the scallops. Remove from the pan and repeat to cook the remaining scallops
6.
Reheat the broth and whisk through until warm
7.
Add the warm vegetables and aromatics to a shallow bowl, followed by 3 scallops per portion. Pour over a little of the hot broth and garnish with wood sorrel and coriander cress
Serves 4
Time 45 mins prep, 15 mins cooking
Easy
Mild Cured Pike Perch with Mara Seaweed
Try this Latvian delicacy, seasoned with three types of Mara's hand harvested seaweed flakes.
Serves 2
Time 2 days and 15 mins prep
Easy
Butternut Squash and Kombu Restorative Soup
A cheerful blend of ginger, chilli and seaweed, this remedial soup will leave you feeling tip top.
Serves 4
Time 2 hours 15 mins prep, 35 mins cooking
Easy
Shony, Mushroom and Tarragon Pate
This vegetarian friendly pate packs a punch. But watch out - it will disappear fast.
Serves 2-4 Preparation time 10 -15 mins
Easy
Ingredients
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Mara Mac 'n Cheese
Traditional Mac n Cheese with a twist - Dulse flakes instead of bacon bits for a vegetarian alternative.
Gluten Free Chocolate Dulse Cake
Forget flour power, this incredibly light and moist cake uses fluffy ground almonds.
Serves 10-12
Time 20 mins prep, 45 mins baking
Easy
