Nori Crusted Scallops with Soba Noodle Salad

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 8 large sea scallops
  • 1 pack nori sheets
  • 16 ounces soba noodles, cooked and cooled
  • 2 Fresno chilis, sliced thin
  • 1/2 cup peanuts, chopped
  • 1 carrot, julienne
  • 1/2 cucumber, julienne
  • 1/2 bunch cilantro, roughly chopped
  • 1 cup red cabbage, shredded
  • 1/4 cup green onion, thinly sliced
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, grated
  • 1/4 cup mirin
  • 1 tablespoon sesame oil
  • 1 lime, juiced


Cook soba noodles according to package directions. Rinse with cold water and toss with oil to prevent the noodles from sticking together.

Preheat the Wolf Griddle to 375°F and lightly drizzle the Wolf Griddle with oil.

Toast 3 sheets of nori over the Wolf Burner on medium heat using tongs and a waving motion. These will burn quickly so look for a light toast, then let cool. Use gloves to crumble the nori into a bowl so the oils will not stick to your hands.

Crust scallops with nori on one side by pressing the scallop into the crumbled nori. Then place on the lightly oiled Wolf Griddle to cook for about 3 minutes on each side, depending on the size of the scallops.

In a large bowl add cooled noodles, Fresno chili, peanuts, carrots, cucumber, green onion, and red cabbage.

In a small bowl combine garlic, ginger, cilantro, mirin, lime juice, sesame oil, and vegetable oil. Stir together. This will be the dressing for the soba noodle salad.

Add the dressing to the noodles and toss with a little salt and pepper as needed.

Serve scallops warm on top of the noodle salad.

Garnish with peanuts and green onions.