Grilled Scallops with Nori, Ginger, and Lime

Sea scallops coated in nori, coriander and ginger, grilled on skewers and finished with lime mayo, scallions and a sprinkle of chili.

🍳 Cook: 10 min

Ingredients

1/3 cup	80 ml	mayonnaise
2 tsp	10 ml	fresh lime juice
—		kosher salt
1		toasted nori sheet
1 tsp	5 ml	ground coriander
1/2 tsp	2.5 ml	ground ginger
2 tbsp	30 ml	vegetable oil, plus more for grill
12		large dry sea scallops, side muscles removed, patted dry
1/2		lime
3		scallions, dark green parts only, very thinly sliced
1 tsp	5 ml	Aleppo-style or other mild red pepper flakes or gochugaru

Prepare a grill for medium-high heat. Mix the mayonnaise, lime juice, a pinch of salt, and 1 Tbsp water in a small bowl; set the lime mayo aside.
Finely grind the nori in a spice mill. Transfer half to a small bowl; set aside for serving. Transfer the remaining nori to a large bowl and mix in the coriander, ginger and 2 Tbsp oil. Add the scallops and toss to coat.
Thread 3 scallops onto 2 skewers. (This keeps the scallops in place and makes them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with the remaining scallops and skewers. Season both sides with salt.
Clean and oil the grate, then immediately place the scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning the scallops with the handles of the skewers, until grill marks appear and the scallops are just cooked through, about 3 minutes per side, depending on their size.
Spread the lime mayo on a platter and place the skewers with scallops on top. Finely grate the zest from the lime half over, then squeeze the juice over. Top with scallions and sprinkle with Aleppo-style pepper and the reserved nori.