Scallop Ceviche with Seaweed
Carefully remove the scallops from the shell and clean away any sinew and membrane. Keep the bottoms of the shells and clean thoroughly. Slice each scallop carefully into six thin slices and set aside.
Take two shallow bowls and fill with crushed ice. Arrange the non-edible seaweed around the edges and then place a scallop shell in the centre of each. Put the bowls in the freezer.
Place the crushed nori seaweed, chopped shallots and two tablespoons of oil and whisk together. Slowly add the lemon juice and season to taste with sea salt.
Put the sliced scallop in the dressing and mix, then spoon it into the scallop shell. Add the blanched and chopped channel wrack seaweed.
Garnish with croutons.