Grilled Scallops with Nori, Ginger, and Lime Recipe
"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...."
INGREDIENTS
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⅓ cup mayonnaise
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2 tsp. fresh lime juice
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Kosher salt
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1 toasted nori sheet
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1 tsp. ground coriander
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½ tsp. ground ginger
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2 Tbsp. vegetable oil, plus more for grill
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12 large dry sea scallops, side muscles removed, patted dry
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½ lime
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3 scallions, dark green parts only, very thinly sliced
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1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
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A spice mill; eight 8" wooden skewers, soaked at least 1 hour
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