We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs.
Recipe information
Yield
4 servings
Ingredients
⅓
2
1
1
½
2
12
½
3
1
Special Equipment
Preparation
Step 1
Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
Step 2
Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
Step 3
Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
Step 4
Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
Step 5
Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
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Reviews (11)
Back to TopReally delicious and easy to prepare. I would definitely do it again.
Maureen
Dallas, Texas
7/13/2022
Excellent recipe. We seared the Scallops on a heated nonstick pan, flipped once and turned off the heat. Served with Rice, Seaweed Salad and good Sake. Perfect combo. Thanks to everyone at Bon Appétit !
M
New Orleans LA
3/12/2021
A terrific recipe! I agree about not adding water to the mayonnaise! Added lime juice instead.
Anonymous
Alexandria, VA
12/7/2020
Ok these are so good. Did these in my cast iron (no skewers) and served with white rice to soak up the richness. The two of us demolished these and wish I made more
Anonymous
San Francisco
10/1/2020
Great, pretty, and tasty alternative to regular wine, butter, garlic, or so scallops. Very easy to make and prepare, took little time. I didn’t have a spice mill and had a hard time grinding the nori. I ended up with a bag and chopper, and that helped but I ended up with flakes more than fine pieces. It didn’t seem to affect the taste. I followed the directions for the Mayo-lime spread and it worked out fine and was delicious. The Aleppo-style pepper was hard to find, and it really only added to the appearance. You could use paprika instead.
puzzled
Minnesota
6/30/2019
Oh my! This is spectacular. I know I'm a throwback to Miracle Whip, added the recommended water, but it needed more lime juice. I didn't have Nori on hand, so I substituted Wasabi Furikake. It was a marriage made in heaven. An uncomplicated recipe that tastes like five stars! Definitely will make this again!
angkb
Washington
6/20/2019
Made this last night. Asparagus is in season so we grilled a bunch alongside the scallops. Didn't add water to the sauce because I thought it would be too watery and I was right. Added a half teaspoon more of lime juice instead. Came close to licking the plate clean--the asparagus made good mops for any remaining sauce. Definitely making this again.
Brimfield, Massachusetts
6/7/2019