# Components:
→ 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
# Method:
01 - Combine soy sauce, lemon juice, rice vinegar, mirin, grated ginger, and sugar in a small bowl. Stir until sugar completely dissolves. Add sliced green onion and set aside.
02 - Pat scallops dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.
03 - Wrap each scallop with a half sheet of nori, moistening the edge with water to seal. Secure with a toothpick if needed for stability during cooking.
04 - Heat sesame oil in a large nonstick skillet over medium-high heat until the oil shimmers.
05 - Place scallops seam-side down in the hot skillet. Sear for 2 to 3 minutes per side until nori is crisp and scallops are cooked through.
06 - Transfer scallops to a serving plate and remove toothpicks. Drizzle with ponzu sauce or serve sauce on the side for dipping. Garnish with toasted sesame seeds and sliced green onion if desired.
