Seaweed Salad With Scallops

By Mark Bittman

Updated May 1, 2024

Seaweed Salad With Scallops
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
About 10 minutes
Rating
4(27)
Comments
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Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they’re often enjoyed raw, it’s important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed.” A waterlogged scallop doesn’t sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:2 to 4 appetizer servings
  • 1ounce dried seaweed (a mixture is best)
  • 8large scallops
  • ½cup chopped cucumber
  • 2tablespoons soy sauce
  • 2teaspoons dark sesame oil
  • Salt and pepper
  • Sliced scallions and sesame seeds, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

85 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 11 grams protein; 757 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the seaweed then soak it in a large pot of water until tender, about 5 minutes. Drain and gently squeeze to remove excess water. Transfer to a medium bowl.

  2. Step 2

    Quarter the scallops and transfer to the bowl. Add the cucumber, soy sauce and sesame oil and gently toss to coat. Season to taste with salt and pepper, if needed. Divide among plates or shallow bowls and garnish with scallions and sesame seeds. Serve immediately.

Ratings

4 out of 5
27 user ratings
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Comments

cynthia

This is easy to prepare, and with ingredients that I have on hand. Pick up the fresh scallops, and you are 90% done. Since I'm not sure about eating raw scallops, I sautéed in a little butter till they were warmed through. Use toasted sesame seeds.

Virginia Fitzpatrick.

The combination of soy sauce, sesame and cucumber were yummy. It went well with the seaweed but I would like to find seaweed not seasoned with sugar - not easy in my small town north of Seattle. I lightly sautéed the scallops in sesame oil. I was lucky to find very fresh scallops.

Divine

One ounce of dried seaweed = about 3/8 of a cup.

Camille

So glad to see a recipe using raw scallops! I will definitely try and report. I usually roughly chop them and mix with some Japanese kewpie mayo and fish eggs (masago or tobiko). Then I spoon some into a small square of seasoned nori and dip into soy sauce/wasabi. Just yum!

Virginia Fitzpatrick.

The combination of soy sauce, sesame and cucumber were yummy. It went well with the seaweed but I would like to find seaweed not seasoned with sugar - not easy in my small town north of Seattle. I lightly sautéed the scallops in sesame oil. I was lucky to find very fresh scallops.

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