Seaweed-Wrapped Scallops Ponzu (Printable View)

Succulent scallops enveloped in nori, seared and paired with a tangy ponzu sauce for vibrant flavor.

# Ingredient List:

→ Scallops & Wrapping

01 - 8 large sea scallops, cleaned and patted dry
02 - 4 sheets nori (dried seaweed), cut in half
03 - 1 tablespoon sesame oil
04 - Salt and freshly ground black pepper to taste
05 - Toothpicks or kitchen twine for securing

→ Ponzu Sauce

06 - 3 tablespoons soy sauce
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon mirin
10 - 1 teaspoon finely grated fresh ginger
11 - 1 teaspoon sugar
12 - 1 green onion, finely sliced

→ Garnish

13 - Toasted sesame seeds
14 - Thinly sliced green onion

# How to Make:

01 - Combine soy sauce, lemon juice, rice vinegar, mirin, grated ginger, and sugar in a small bowl. Stir until sugar completely dissolves. Fold in sliced green onion. Set aside.
02 - Pat scallops dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.
03 - Wrap each scallop with a half sheet of nori, moistening the edge with water to seal. Secure with a toothpick if needed.
04 - Heat sesame oil in a large nonstick skillet over medium-high heat until oil shimmers.
05 - Place scallops seam-side down in the hot skillet. Sear for 2 to 3 minutes per side until nori is crisp and scallops are just cooked through.
06 - Transfer scallops to serving plate. Remove toothpicks. Drizzle with ponzu sauce or serve on the side for dipping. Garnish with toasted sesame seeds and green onion.

# Expert Tips:

01 -
  • Looks like you spent all day cooking but honestly takes less time than ordering takeout.
  • The ponzu sauce is bright enough to wake up your whole mouth, cutting through the richness of the scallop perfectly.
02 -
  • If your scallops release a lot of liquid in the pan, they weren't dry enough—next time, pat them even more aggressively, as moisture is the enemy of a golden sear.
  • The nori will continue to crisp as it cools, so don't panic if it seems a little soft right when it comes off the heat; by the time you plate it, it'll be perfectly crispy.
03 -
  • Buy your scallops from a fishmonger the day you plan to cook them, and ask them to remove the small side muscle if they haven't already—this one detail changes everything texture-wise.
  • If you're worried about wrapping the nori perfectly, remember that a little imperfection looks homemade and charming, not sloppy.
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