Save to Pinterest The first time I encountered seaweed-wrapped scallops was at a tiny izakaya in Tokyo where the chef worked behind a counter no wider than my kitchen sink. He slipped these crisp packages onto my plate with a knowing grin, and one bite sent me scrambling for a pen to write down everything I could taste. The salty crunch of nori against sweet, tender scallops created this incredible contrast I couldnt stop thinking about.
Last summer I made these for my fathers birthday, everyone crowded around the stove watching the nori turn impossibly crisp. My brother who claims to hate seafood ended up eating three scallops before anyone else sat down. Now he texts me every few weeks asking when Im making them again.
Ingredients
- 8 large sea scallops: Look for dry scallops that havent been treated with solution, they sear so much better
- 4 sheets nori: Cut them in half crosswise so they wrap perfectly around each scallop
- 1 tablespoon sesame oil: This adds a subtle nutty flavor that pairs beautifully with the seaweed
- Salt and black pepper: Just a light seasoning since the nori and ponzu bring plenty of flavor
- 3 tablespoons soy sauce: The salty foundation of your ponzu sauce
- 2 tablespoons fresh lemon juice: Bright acidity that cuts through the rich scallop
- 1 tablespoon rice vinegar: Adds gentle sweetness and rounds out the acid
- 1 tablespoon mirin: Essential for that authentic Japanese flavor balance
- 1 teaspoon fresh ginger: Grated finely so it dissolves into the sauce
- 1 teaspoon sugar: Just enough to take the sharp edge off the citrus
- 1 green onion: Finely sliced for both the sauce and garnish
Instructions
- Whisk together your ponzu sauce:
- Combine soy sauce, lemon juice, rice vinegar, mirin, grated ginger, and sugar in a small bowl, stir until the sugar completely dissolves
- Season the scallops:
- Pat them thoroughly dry with paper towels, then season both sides lightly with salt and pepper
- Wrap each scallop in nori:
- Place a scallop on one half of a nori sheet, fold over like a little envelope, moisten the edge with water to seal, secure with a toothpick if needed
- Heat your skillet:
- Warm sesame oil in a large nonstick pan over medium-high heat until it shimmers and dances across the surface
- Sear the wrapped scallops:
- Place seam-side down first, cook 2 to 3 minutes per side until nori turns crispy and golden, scallops should feel just firm to the touch
- Finish and serve:
- Remove toothpicks carefully, arrange on plates with ponzu sauce drizzled over or on the side for dipping, sprinkle with sesame seeds and sliced green onion
Save to Pinterest My neighbor smelled these cooking through our shared ventilation and actually knocked on my door to ask what I was making. We ended up eating together at my kitchen counter, dipping and talking until well past midnight.
Make Ahead Magic
The ponzu sauce actually improves after a few hours in the fridge, giving the ginger time to really infuse. You can wrap the scallops ahead of time too, just keep them refrigerated and cook them within a few hours so the nori doesnt get soft from the scallop moisture.
Perfect Pairings
I love serving these over a bed of baby arugula dressed with a tiny splash of leftover ponzu. A cold glass of dry riesling or crisp Japanese beer cuts through the richness beautifully. For something more substantial, sticky rice spiked with a little rice vinegar turns this appetizer into a light but satisfying dinner.
Getting The Best Results
Your kitchen will smell incredible when these hit the hot pan, that combination of toasted nori and sesame oil is basically aromatherapy. Keep an eye on them as they cook, nori can go from perfect to burnt in seconds.
- Use yuzu juice instead of lemon if you can find it, the flavor is more complex and authentic
- A tiny pinch of red pepper flakes in the ponzu sauce adds a lovely warming note
- Make sure your toothpicks are soaked if theyre wooden, they wont leave splinters in the food
Save to Pinterest These little packages of ocean goodness might just become your new favorite way to eat scallops.
Common Recipe Questions
- → How do I keep the nori from getting soggy?
Pat scallops completely dry before wrapping and sear immediately over medium-high heat. The high temperature quickly crisps the nori before moisture can penetrate. Serve immediately after cooking for best texture.
- → Can I prepare these ahead of time?
Wrap scallops up to 2 hours in advance and refrigerate covered. Make the ponzu sauce a day ahead. However, sear just before serving to maintain the crispy texture of the nori wrapping.
- → What's the difference between ponzu and regular soy sauce?
Ponzu combines soy sauce with citrus juice, rice vinegar, and mirin for a tangy, complex flavor profile. The acidity brightens rich scallops while complementing the oceanic notes of the nori wrapping.
- → How do I know when scallops are cooked properly?
Look for opaque, firm flesh with slight resistance when pressed. Overcooking makes scallops rubbery. For large sea scallops, 2-3 minutes per side typically achieves perfect doneness while keeping the interior tender and moist.
- → Can I use dried seaweed snacks instead of nori sheets?
No, seasoned snack sheets contain too much salt and oil. Use plain roasted nori sheets designed for sushi rolling. They wrap cleanly and crisp beautifully when pan-seared without overpowering the delicate scallops.