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Cooking With Chef Hermann: Grilled Scallops with Nori, Ginger and Lime

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.