Marinated Bay Scallops With Seaweed

• 1/2 cup finely slivered dried hijiki (sold in Japanese markets and health food stores)
• 1 pound fresh bay scallops
• 1/4 cup fresh lime juice
• 1/2 teaspoon hot red pepper flakes, or to taste
• 1 scallion, finely chopped
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon minced fresh garlic
• 1 tablespoon Oriental sesame oil
• Salt to taste
• 1 tablespoon finely minced fresh coriander leaves

1. Put the hijiki into a bowl and cover the slivers with boiling water.
2. Allow the slivers to soak for an hour.
3. Mix the scallops and the lime juice together and allow them to marinate in the refrigerator for at least an hour.
4. Drain the hijiki, squeezing out any excess moisture.
5. Put it in a bowl.
6. Drain the scallops and add them to the hijiki, along with the hot red pepper flakes, scallion, ginger, garlic and sesame oil.
7. Allow to marinate for 30 minutes.
8. Season to taste with salt.
9. Put a mound of the scallop mixture on each of six plates.
10. Sprinkle the mixture with minced coriander and serve.

hijiki, bay scallops, lime juice, hot red pepper, scallion, fresh ginger, fresh garlic, sesame oil, salt, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/808 (may not work)