Did you know you can mix seaweed with melted butter to enhance the taste of a variety of dishes? We have provided two examples using two different varieties of seaweed and on two very different dishes. The butter itself is incredibly easy to make by simply grinding (if dry) or pureeing (if fresh/ wet) the seaweed of choice and mixing with melted butter. These recipes were published in Bon Appétit.
Note* the kelp and nori recipes assume using dry seaweed as that’s what is mostly available at the store, however, using fresh seaweed as puree will likely have an even better taste and texture.
Melt butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let it burn), 5–8 minutes. Transfer to a medium bowl.
Pulse nori and soaking water in a food processor to a coarse paste. Stir into brown butter along with chopped dill; season with salt and keep nori brown butter warm.
cook and serve scallops with nori brown butter, dill sprigs, and lemons for squeezing over.
Grind kombu in a spice mill or with a mortar and pestle to a fine powder. (You should have about ¾ tsp.) Heat oil in a medium heavy skillet over medium-high and add half of cabbage, cut side down. Cook cabbage, undisturbed, until underside is almost blackened (the edge of the sides will start to brown as well), 10–15 minutes.
Reduce heat to medium-low, add butter to skillet, and shake pan to help butter get in, around, and under cabbage. As soon as butter is melted and foaming, tilt skillet toward you and spoon browning butter over cabbage, being sure to bathe the area around the core.