Nori-Wrapped Scallops

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WHAT'S SPECIAL

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!

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Nori-Wrapped Scallops

Servings 2 people
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients

  • 4 scallops about 100 grams
  • 4 pieces nori seaweed (approximately 3cm×5cm)
  • vegetable oil
  • shichimi tougarashi or chili pepper flakes
  • 30 mL soy sauce
  • tbsp sake

Instructions

  • Put the scallops in a small bowl and marinate in the soy sauce and sake for about 5 minutes.
    Nori-Wrapped Scallops
  • 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.
    Nori-Wrapped Scallops - Step1
  • When they are browned, sprinkle with a little shichimi tougarashi or chili pepper flakes to taste.
  • Serve the scallops and nori rectangles on separate plates and assemble right before eating: place a scallop on one end of a nori rectangle and fold the other end over it to make a sandwich. Pop into your mouth and enjoy!
    Nori-Wrapped Scallops - Step3
Course: Side Dish
Cuisine: Japanese
Keyword: Fish

Did you make this recipe?

Please let us know how it turned out for you! Leave a comment below and tag @oishiwashokurecipes on Instagram and hashtag it #oishiwashokurecipes.

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