# What You'll Need:
→ Scallops & Wrapping
01 - 8 large sea scallops, cleaned and patted dry
02 - 4 sheets nori (dried seaweed), cut in half
03 - 1 tablespoon sesame oil
04 - Salt and freshly ground black pepper, to taste
05 - Toothpicks or kitchen twine for securing
→ Ponzu Sauce
06 - 3 tablespoons soy sauce
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon mirin
10 - 1 teaspoon finely grated fresh ginger
11 - 1 teaspoon sugar
12 - 1 green onion, finely sliced
→ Garnish
13 - Toasted sesame seeds
14 - Thinly sliced green onion
# Steps to Follow:
01 - Combine soy sauce, lemon juice, rice vinegar, mirin, grated ginger, sugar, and sliced green onion in a small bowl. Stir thoroughly until sugar completely dissolves. Set aside at room temperature to allow flavors to meld.
02 - Lightly season each scallop on both sides with salt and freshly ground black pepper. Use a light hand to avoid overpowering the delicate seafood flavor.
03 - Wrap each scallop with a half sheet of nori, moistening the edge with water to seal. Secure wrap with a toothpick if needed to prevent unraveling during cooking.
04 - Heat sesame oil in a large nonstick skillet over medium-high heat until oil shimmers and ripples slightly across the surface.
05 - Place scallops in hot skillet, seam-side down. Sear for 2 to 3 minutes per side until nori turns crisp and golden, and scallops are just opaque throughout. Avoid overcooking to maintain tenderness.
06 - Transfer to serving plates and carefully remove toothpicks. Drizzle with ponzu sauce or serve sauce on the side for dipping. Garnish with toasted sesame seeds and additional green onion slices if desired.
