At the Bra Cheese Festival in Italy in September, I attended a butter workshop presented by the only remaining French master in hand churning butter. He presented his collection of butters mixed with various spices/ingredients. The one flavored with seaweed was most interesting, and since then I have been using seaweed much more in my cooking.
To make seaweed salsa, mix dried seaweed flakes with olive oil and salt. This goes well with all white fish and scallops.
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