Grilled Scallops with Nori, Ginger and Lime
Lime Mayo: Mix together ½ C Mayo, 1 TB Sour Cream with 2 tsp lime juice and pinch of salt
Nori Oil: Grind one Nori sheet in spice grinder. Mix together ½ the ground Nori with 1 tsp finely chopped ginger, ½ tsp coriander, 3TB oil and pinch of Aleppo pepper. Set aside.
12 large scallops, patted dry.
3 scallions thinly cut
½ lime
Heat grill to medium-high. On pre-soaked bamboo skewers (or metal skewers) thread 3 scallops. Brush scallops with oil. Repeat until all scallops are skewered. Cook until scallops are just cooked, flipping once. About 3 minutes each side.
Smear some of the lime mayo on a plate. Place scallops on top. Drizzle the nori oil on top of the scallops. Sprinkle scallions, left over ground Nori and a pinch of Aleppo pepper on top. Squeeze lime over the scallops and serve.
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