Seaweed Wrapped Scallops Ponzu (Printable)

Scallops wrapped in nori, pan-seared and served with a zesty ponzu dipping sauce.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Combine soy sauce, lemon juice, rice vinegar, mirin, grated ginger, and sugar in a small bowl. Stir until sugar completely dissolves. Fold in sliced green onion. 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. Secure with a toothpick if needed to keep the wrap intact during cooking.
04 - Pour sesame oil into a large nonstick skillet and heat over medium-high heat until the oil shimmers and moves freely across the pan surface.
05 - Place wrapped 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 other side for 2 to 3 minutes until scallops are cooked through but still tender.
06 - Transfer seared scallops to a serving plate. Remove toothpicks carefully. Drizzle generously with ponzu sauce or serve sauce alongside for dipping. Top with toasted sesame seeds and sliced green onion.

# Expert Suggestions:

01 -
  • Ready in under 30 minutes, which means you can impress people on a Tuesday night without stress.
  • The nori wrap keeps the scallops impossibly tender while giving you that satisfying crispy exterior you crave.
  • Ponzu sauce does all the heavy lifting flavor-wise, so you don't need to fuss with complicated seasoning.
02 -
  • Pat your scallops completely dry before wrapping or they'll steam inside the nori instead of getting crispy—I learned this the messy way on my third attempt.
  • Don't move them around in the pan; they need that uninterrupted contact with hot oil to develop that golden, crispy exterior.
03 -
  • If you can't find large sea scallops, smaller bay scallops work fine—just reduce cooking time to 1 to 2 minutes per side so they don't dry out.
  • Have your serving plate ready before you start cooking; these need to go from pan to plate in seconds for maximum crispness.
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