Seaweed Wrapped Scallops Ponzu (Printable version)

Succulent scallops encased in nori, seared perfectly and complemented by a bright ponzu 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

# Directions:

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

# Expert Tips:

01 -
  • Eight minutes of cooking time means you can impress people without spending your whole evening at the stove.
  • Scallops wrapped in nori give you that restaurant-quality presentation everyone thinks is way harder than it actually is.
  • The ponzu sauce is bright and sharp enough to wake up your taste buds without overpowering the delicate sweetness of the scallop.
02 -
  • Wet scallops will never sear properly—I learned this the hard way when I rushed through patting them dry and ended up with steamed instead of seared results.
  • If your nori starts to burn before the scallop cooks through, your heat is too high; turn it down slightly and trust that medium-high is usually plenty.
03 -
  • If you can find yuzu juice instead of lemon, use it—the ponzu becomes noticeably more authentic and complex, though lemon works beautifully too.
  • Serving these over a handful of fresh greens or alongside sushi rice turns them from an appetizer into a light main course that feels complete without being heavy.
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