Grilled Scallops with Nori, Ginger, and Lime
Succulent grilled scallops coated in a flavorful blend of nori, ginger, and coriander, served on a bed of citrusy lime mayo and garnished with fresh scallions and Aleppo pepper. This elegant dish combines Japanese and Middle Eastern flavors for a sophisticated seafood experience.
Ingredients
- •⅓ cup mayonnaise
- •2 tsp fresh lime juice
- •1 to taste Kosher salt
- •1 sheet toasted nori
- •1 tsp ground coriander
- •½ tsp ground ginger
- •2 Tbsp vegetable oil
- •12 pieces large dry sea scallops
- •½ whole lime
- •3 whole scallions
- •1 tsp Aleppo-style pepper
- •8 pieces wooden skewers
- •1 hour soaking time
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
5 min
- 2.
Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
5 min
- 3.
Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
10 min
- 4.
Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
6 min
- 5.
Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
4 min
