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Grilled Scallops with Nori and Lime-Mayo

Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
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.