Lasooni Scallops with Goan Sausage & Nori

For 100 g lasooni butter, soften 100 g butter and mix with 10 g garlic paste and a pinch of salt; rest for 30 minutes.

Use the same weight melted with 10 g garlic paste per 100 g; it is nuttier and keeps longer, but lacks butter's creamy taste.

Use the same weight and mix with garlic paste; omit extra salt as it is already salted.

Use the same weight; cook for 2–3 minutes until pink, and expect a chewier bite.

Use the same weight; cook for 2–3 minutes until pink.

Use the same weight, cut into chunks and cook for 3–4 minutes; it flakes rather than staying firm.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight, sliced. It is tangier and less spicy than many chorizos; adjust vinegar and chilli.

Use the same weight, chopped, and marinate with vinegar, chilli and garlic. Cook longer until tender.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use the same weight; crush lightly and toast first. It is harder and holds crunch longer; not for soaking.

Use the same weight; dry-roast until crisp before using. It is flatter and denser, so not a direct snack swap.

Use the same weight for a crunchy topping; much thinner and oilier, so add only at the end.

Use the same weight, crumbled; same seaweed, so use directly without toasting if the recipe does not ask.

Use blanched spinach only as a visual wrap, not a flavour match; it will not give seaweed taste and cooks much faster.