Seaweed Wrapped Scallops Ponzu (Printable Version)

Succulent scallops wrapped in nori and seared, served with a tangy ponzu dipping sauce.

# What You'll Need:

→ 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 Prepare:

01 - Combine soy sauce, fresh lemon juice, rice vinegar, mirin, grated ginger, and sugar in a small bowl. Stir until sugar completely dissolves. Add 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 edge with water to seal. Secure with a toothpick if necessary.
04 - Heat sesame oil in a large nonstick skillet over medium-high heat until it shimmers.
05 - Place wrapped scallops in the hot skillet seam-side down. Sear for 2 to 3 minutes per side until nori is crisp and scallops are opaque throughout.
06 - Transfer seared scallops to a serving plate and remove toothpicks. Drizzle with ponzu sauce or serve sauce alongside for dipping. Top with toasted sesame seeds and sliced green onion if desired.

# Expert Suggestions:

01 -
  • The whole thing comes together in under 30 minutes, which means you can actually pull this off on a weeknight without losing your mind.
  • Your guests will think you spent way more effort than you actually did because the presentation just looks elegant and refined.
02 -
  • Overcooked scallops become rubbery and sad, so watch them like a hawk during those last minutes. If they start puffing up like little clouds, they're already past their prime.
  • Nori will lose its crispness if it sits around, so serve these the moment they're done or risk turning your beautiful appetizer into something chewy and deflated.
03 -
  • If nori intimidates you, substitute thin slices of prosciutto or even crispy tofu skin for the seaweed wrapper, adjusting your cooking time slightly based on what you choose.
  • The ponzu sauce formula here works just as well with shrimp, mushrooms, or even firm white fish, so once you master the technique, you've opened up a whole universe of wrapped appetizers.
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