1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Kitchen towel, 1 Ladle
1 In a small pot, bring kombu seaweed and 600 ml (approximately 2 1/2 cups) water to a boil.
2 Remove pot from the heat and discard the seaweed. Sprinkle bonito flakes into the remaining liquid and stir.
3 Simmer broth over low heat for 4 minutes. Using a fine-mesh sieve lined with a kitchen towel, slowly strain the broth.
4 Rinse, peel and cut lotus root into thin slices.
5 Add lotus root slices to the seaweed broth and bring to a boil. Cook until lotus root slices are al dente, 4-5 minutes.
6 Remove lotus root slices and place into 2 deep plates.
7 Coat a non-stick skillet with oil and heat. Sear scallops over high heat for 30 seconds on each side.
8 Cut each scallop into 4 thin slices and place on top of lotus roots. Drizzle each scallop with a few drops of sesame oil.
9 Heat the stock again briefly and pour into the plates. Garnish with cilantro and serve.