Seaweed Wrapped Scallops Ponzu (Print Version)

Pan-seared scallops wrapped in nori, served with a tangy ponzu sauce and garnished with green onion.

# Components:

→ 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

# Directions:

01 - Combine soy sauce, lemon juice, rice vinegar, mirin, ginger, and sugar in a small bowl. Stir until sugar completely dissolves. Fold in sliced green onion and 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 seaweed edge with a small amount of water to seal. Secure with a toothpick if necessary.
04 - Heat sesame oil in a large nonstick skillet over medium-high heat until the oil shimmers and moves freely across the pan surface.
05 - Place scallops seam-side down in the hot skillet. Sear for 2 to 3 minutes until the nori becomes crisp and golden. Carefully flip and sear the opposite side for 2 to 3 minutes until scallops are just cooked through.
06 - Transfer seared scallops to a serving plate. Remove toothpicks if used. Drizzle with ponzu sauce or serve sauce alongside for dipping. Garnish with toasted sesame seeds and thinly sliced green onion if desired.

# Expert Advice:

01 -
  • The whole dish comes together faster than you'd expect, which means you can actually serve something restaurant-quality on a weeknight without stress.
  • Scallops wrapped in crispy nori stay tender inside while getting this satisfying crunch, and honestly, it feels fancier than it has any right to be.
02 -
  • Overcooking scallops by even thirty seconds turns them from tender to rubbery, so the moment the second side gets golden, they're done—trust your eyes and your instincts rather than any timer.
  • Wet nori wraps beautifully around cold scallops, but if your nori keeps cracking, your scallops might still be too cold from the fridge, so let them sit out for five minutes before wrapping.
03 -
  • If your scallops have a small muscle on the side, remove it before cooking—it stays chewy even when the rest of the scallop is perfect, and it's a detail that separates home cooking from restaurant results.
  • Toasted sesame seeds add a final crunch and flavor dimension, but if you don't have them, a sprinkle of fleur de sel and a few cilantro leaves work beautifully too.
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