Grilled Scallops with Nori, Ginger, and Lime

Ingredients for Grilled Scallops with Nori, Ginger, and Lime

• 80 ml majonnäs

• 2 teaspoons fresh lime juice

• Koshersalt

• 1 toasted nori sheet

• 1 tesked malen koriander

• 1/2 teskedar malen ingefära

• 2 tablespoons vegetable oil, plus more for grill

• 12 large dry sea scallops, side muscles removed, patted dry

• 1/2 lime

• 3 spring onions, dark green parts only, very thinly sliced

• 1 teaspoon Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)

• En kryddkvarn

• eight 8" wooden skewers, soaked at least 1 hour

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 tablespoon water in a small bowl; set lime mayo aside.

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 tablespoons oil. Add scallops and toss to coat.

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 prawns and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.

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.

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 spring onions and sprinkle with Aleppo-style pepper and reserved nori.

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