May 28, 2020

Grilled Scallops with Nori and Lime Mayo

Name: Grilled Scallops with Nori and Lime-Mayo
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Ingredients: ⅓ cup mayonnaise; 2 tsp. fresh lime juice; 1 tbsp. water; Kosher salt; 1 toasted nori sheet (ground in a spice mill, divided); 1 tsp. ground coriander; ½ tsp. ground ginger; 2 Tbsp. vegetable oil; 10-12 large sea scallops (side muscles removed (if any), patted dry); 1/2 of a small lime (zested and juiced); 3 scallions (dark green parts only, very thinly sliced); remaining ground nori; pinch hot pepper flakes

Grilled Scallops with Nori and Lime Mayo has a fabulous presentation. But more than that, I love how all of the individual elements combine to create fantastic scallop taste bombs. This recipe is the perfect balance of the briny saltiness of the sea from the scallops and nori, a bit of heat from the crushed red pepper flakes, a slight crunch from the scallions finished with the creamy tartness of the lime mayo. Each bite draws you in deeper and your taste buds will cry out for more!

Jump to Recipe

Lime Mayo

Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.

Nori/Seaweed

There are many brands of nori. Make sure you buy a gluten free brand; one that doesn’t season the nori with soy or teryaki.

Spice Rub Mixture for the Scallops

Finely grind nori in spice mill. Transfer half of nori to a medium-large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Set aside the remaining half of nori in a small bowl to be used for garnishing.

scallops combined with nori, ginger, coriander and oil

Add scallops to the nori mixture and toss to coat. If using skewers, thread scallops as shown above placing 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn.) Repeat skewering with remaining scallops. Alternatively, you can also cook the scallops directly on the grill (without using skewers). Whichever way you go, season both sides with salt.

Grilling the Scallops

grilling first side of scallops coated with nori, ginger, coriander and oil

Oil the grill with non-stick spray, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Cook until grill marks appear, approximately three minutes and then turn scallops carefully using pot holders because the skewers will be hot. Cook until scallops are just cooked through, about 6 minutes total.

Grilled Scallops with Nori and Lime Mayo

To assemble the dish, spread lime mayo on a platter and place scallops (with or without skewers) on top. Finely zest half a lime and then squeeze lime juice over the scallops. Top with scallions and dust with hot pepper flakes and reserved ground nori.

Print Recipe

Grilled Scallops with Nori and Lime-Mayo

Prep Time20

Cook Time6

Total Time26

Course: Appetizer, dinner

Cuisine: Fusion, Seafood

Keyword: coriander, gluten free, lime, mayonnaise, nori, scallops

Servings: 2 people

Author: GFchow @ gfchow.com

Equipment

Spice mill (or Coffee Grinder)
Skewers (metal or wood), if wood, soak skewers at least 1 hour

Ingredients

Lime Mayo

⅓ cup mayonnaise
2 tsp. fresh lime juice
1 tbsp. water
Kosher salt

Scallops

1 toasted nori sheet ground in a spice mill, divided
1 tsp. ground coriander
½ tsp. ground ginger
2 Tbsp. vegetable oil
10-12 large sea scallops side muscles removed (if any), patted dry

Garnish

1/2 of a small lime zested and juiced
3 scallions dark green parts only, very thinly sliced
remaining ground nori
pinch hot pepper flakes

Instructions

Prepare grill on medium-high heat.
Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a medium-large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn.) Repeat with remaining scallops and skewers. You can also easily grill scallops directly on the grill (without skewers). Whichever way you go, season both sides with salt.
Oil the grill with non-stick spray, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill for 3 minutes, until grill marks appear and scallops are just cooked through. Use oven mitts to turn scallops and cook for another 3 minutes, 6 minutes total. Actual cooking time will depend on the scallop size. (If not using skewers, place scallops directly on the grill and follow same cooking time instructions. Turn using tongs.)
To assemble the dish, spread lime mayo on a platter and place scallops (with or without skewers) on top. Finely zest half a lime and then squeeze lime juice over the scallops. Top with scallions and dust with hot pepper flakes and reserved ground nori.
Serve immediately.

Notes

I find it easier to place the scallops directly on the grill and forego the skewers. But either way (skewers or not), the presentation of this dish is amazing.

Actual cooking time varies based on the size of the scallops.

This recipe does not work with bay scallops (the little scallops).

If using frozen sea scallops, be sure to fully defrost and pat dry thoroughly before proceeding.

Use a grill pan if you don’t have an outdoor grill but omit the skewers.

While I made this as a dinner recipe, if you get creative it could also be a cool appetizer. I would buy smaller sea scallops and then follow the same assembly instructions mentioned above. Place each scallop in a Japanese porcelain soup spoon over the lime mayo and then sprinkle all of the garnishes on top. To serve, position soup spoons on a tray or platter. It would be a dynamite appetizer.

Recipe from Bon Appetit. Click here for the recipe.

If you like this recipe, you may also like these GFchow recipes. Chicken Burgers with Garlic-Rosemary Mayo, Turmeric Coconut Crunch Rice with Wilted Spinach, and Crab Cakes with Chili Garlic Mayo.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.