This is an easy hors-d’oeuvre to prepare for a party or a quick weeknight side dish. Plump scallops are marinated in a savoury soy-based sauce, then cooked and wrapped in nori. Yum!
This dish is called hotate no isobeyaki in Japanese. Hotate is the word for scallops, and isobeyaki is a cooking method usually reserved for mochi (chewy rice cake). The rice cakes are cooked, then wrapped with nori seaweed and quickly devoured.
This Japanese recipe uses scallops instead of rice cake for a quick and easy tapas (otsumami) that is beloved by children and adults alike!
Heat a frying pan to medium and add vegetable oil. Add the scallops and fry both sides. If using fresh scallops, searing them for just a couple of minutes per side will be enough. If they are less fresh or were bought frozen, make sure they are cooked through.
When they are browned, sprinkle with a little shichimi tougarashi or chili pepper flakes to taste.