Grilled scallops with nori

Grilled scallops with nori

From
Izakaya
Makes
8
Photographer
Chris Chen

Ingredients

Quantity Ingredient

Ponzu sauce

Quantity Ingredient
60ml japanese soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon japanese rice vinegar
1 tablespoon mirin
1/2 teaspoon sugar
1 tablespoon bonito flakes
2 tablespoons mirin
2 teaspoons caster sugar
2 teaspoons sesame oil
16 scallops, roe attached
2 teaspoons nori flakes
2 teaspoons toasted sesame seeds
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon oil
lime wedges, to serve

Method

  1. Combine the ponzu, mirin, sugar and sesame oil in a bowl. Add the scallops and place in the fridge to marinate for 30 minutes.
  2. Strain the marinade into a small saucepan and cook over medium heat for 4–5 minutes, or until thickened. Set aside.
  3. Combine the nori flakes and sesame seeds in a small bowl.
  4. Thread two scallops onto each skewer and sprinkle the nori and sesame mix over the scallops.
  5. Heat a chargrill pan or barbecue hotplate to high and brush with the oil. Cook the scallops for about 2 minutes on each side, or until lightly golden. Serve with the lime wedges on the side.

Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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