Save to Pinterest Experience the perfect balance of Japanese-inspired flavors with these Seaweed-Wrapped Scallops. Succulent sea scallops are wrapped in crisp nori seaweed, pan-seared until golden and tender, and served with a vibrant, zesty ponzu dipping sauce that elevates every bite.
Save to Pinterest This Japanese fusion dish is not only visually striking but also impressively easy to make. The light sear on the seaweed enhances its natural brininess, making it an excellent companion to the sweet and delicate sea scallops.
Ingredients
- 8 large sea scallops, cleaned and patted dry
- 4 sheets nori (dried seaweed), cut in half
- 1 tablespoon sesame oil
- Salt and freshly ground black pepper, to taste
- Toothpicks or kitchen twine (for securing)
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon sugar
- 1 green onion, finely sliced
- Toasted sesame seeds (optional garnish)
- Thinly sliced green onion (optional garnish)
Instructions
- Step 1
- Mix all ponzu sauce ingredients in a small bowl. Stir until sugar dissolves. Set aside.
- Step 2
- Season scallops lightly with salt and pepper on both sides.
- Step 3
- Wrap each scallop with a half sheet of nori, moistening the edge with a little water to seal. Secure with a toothpick if needed.
- Step 4
- Heat sesame oil in a large nonstick skillet over medium-high heat.
- Step 5
- When oil shimmers, add scallops, seam-side down. Sear for 2–3 minutes per side until nori is crisp and scallops are just cooked through.
- Step 6
- Transfer to a serving plate. Remove toothpicks.
- Step 7
- Drizzle with ponzu sauce or serve sauce on the side for dipping. Garnish with sesame seeds and green onion, if desired.
Zusatztipps für die Zubereitung
Ensure the scallops are thoroughly patted dry before wrapping to achieve the best sear. Use toothpicks or kitchen twine to keep the nori wrap tight during the cooking process if it doesn't seal easily with water.
Varianten und Anpassungen
Substitute yuzu juice for lemon juice for a more authentic ponzu flavor. For those who prefer a spicier flavor profile, add a pinch of chili flakes to the ponzu dipping sauce.
Serviervorschläge
Serve these scallops over a fresh bed of mixed greens or alongside a bowl of sushi rice to transform this elegant appetizer into a light and healthy entrée.
Save to Pinterest Whether you're looking for a sophisticated starter for a dinner party or a quick and healthy snack, these Seaweed-Wrapped Scallops are a delicious choice that brings a touch of fusion elegance to your table.
Common Recipe Questions
- → Can I prepare these scallops ahead of time?
Wrap the scallops in nori up to 2 hours before cooking and store them refrigerated. Prepare the ponzu sauce up to 24 hours in advance. Cook just before serving for the crispiest texture.
- → What's the best way to secure the nori wrapping?
Moisten the nori edge with a small amount of water to help it stick to itself. Most scallops will stay wrapped without toothpicks, but you can use small toothpicks or kitchen twine for extra security during cooking.
- → Can I use frozen scallops for this dish?
Yes, thaw frozen scallops completely in the refrigerator overnight. Pat them thoroughly dry with paper towels before wrapping to ensure the nori crisps properly and the scallops sear rather than steam.
- → How do I know when the scallops are cooked through?
Scallops are done when they feel firm to the touch, not mushy, and the nori is crispy and lightly browned. This typically takes 2-3 minutes per side. Avoid overcooking or they'll become rubbery.
- → What can I substitute for mirin?
If you don't have mirin, substitute with equal parts dry sherry or white wine mixed with a pinch of sugar. The flavor profile will be slightly different but still complement the scallops beautifully.