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Spicy Chipotle Scallop Rolls

Affiliate Disclosure | in Recipes | by | with 17 Comments


I Caught Him . . .

Somewhere between “no you can’t lick the cat” and “why are my work boots covered in fairy stickers?” He’s staring at one of our potami and he has that look on his face – the one that says he had no idea what he was signing up for, but he’d do it all again in a heartbeat.

I lean in, catch his eye, and whisper our signature word.


We laugh, because we know that in 10 minutes someone will booby trap the hallway and the baby will wake up. Dinner will need to be made and someone should probably check on the splashing sound coming from the empty bathroom. But oh, we are smitten with these babies.

On these days . . .

Which is almost everyday mind you – I search for the simplest of recipes for dinner. This one pairs bay scallops – which are rich in vitamin B-12, selenium, zinc, magnesium, choline, phosphorous – with the healthy fats found in homemade mayo, all wrapped up in the 56 minerals and trace elements found in nori seaweed.

Oh, and they’re absolutely delicious. The mild sweetness of scallops perfectly complements the smokey finish of chipotle peppers, and the rice/cauliflower rice adds a layer of texture that reminds me of my junk-food burrito days of yore. Make, eat, and be satisfied! 


Spicy Chipotle Scallop Rolls



1. Rinse and pat scallops dry. Add a tablespoon of coconut oil or ghee to a frying pan and place pan over medium/high heat. When the pan is hot, add scallops and stir fry scallops until done – bay scallops usually take one to three minutes. You’ll know they’re done when they transition from translucent to opaque. Remove from heat as soon as they become opaque or they will become tough. Drain excess water from scallops and place them in a medium mixing bowl.

2. Allow scallops to cool a bit, then shred them with clean hands.

3. Add rice/cauliflower rice and 1 cup chipotle mayo to mixing bowl – combine ingredients thoroughly. Add salt to taste.

4. Spoon scallop mixture onto nori sheets. Sprinkle with green onions and optional chipotle chili flakes. Wrap like a burrito and serve!


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17 Responses to Spicy Chipotle Scallop Rolls

  1. Katee says:

    Where do you source your Nori? I can’t find any that isn’t from Japan.

    • Heather says:

      Great question, Katee. According to Marnie Mikell of Emerald Cove’s distributor, Great Eastern Sun, “Emerald Cove Organic Nori is grown, harvested, and packaged in China, not Japan. As we all know, winds and ocean currents move from west to east, so because China is on the west side of Japan, any radiation fallout would circle the globe before arriving there.” (source:

      Hope that helps!

  2. Karrie Ann says:

    God bless you and your blog! I’ve Been reading all afternoon and sharing with friends that need this information! Thank you! Thank you!
    I have been devouring all of your “teeth” posts. How can I find a dentist like dr. Liao in Kansas?

  3. Ester @ Nurturemygut says:

    Yes, the fastest and healthiest are the best meals for busy Moms. Thank you so much for sharing this delicious gluten free recipe. I am always looking for quick yummy meals that are also kid friendly. I bet these would taste great with avocado in there too!!!

  4. Lexi @ Lexi's Clean Kitchen says:

    These look so unbelievably fantastic! Love it.

  5. Beth says:

    Heather, do you think this recipe would work with wild salmon? Or do you need the slight sweetness of scallops for the right flavor balance?

    If done with salmon, I wonder if it would resemble that wonderful spicy dish of Hawaii called Poke (usually make with tuna but I think salmon is used as well). Have you tried making that?

    • Amanda @ Mommypotamus Support says:

      Salmon would not be Heather’s first choice as a substitute but it might work. She thinks it would be great with shredded chicken, shrimp, a subtly flavored fish or crab meat. I hope that helps!

  6. Ashley says:

    I’m hooked on your blog! Wow!
    SO says he’s down to try just about anything. I’m wondering if I could get this one by him? Hehe.
    This sounds absolutely DELICIOUS!

  7. sara says:

    Is there a substitute for the mayo that is egg-free? My little one still gets a rash when I eat it, he’s 13 months old (even after I did GAPS for 5 months!). Thanks!

    • Raquel @ Good Bad Food says:

      I’ve been experimenting lately with whisking a bit of olive oil (or a more neutral flavored oil) into yogurt to make a mayo type substitute. Obviously, it’s not quite the same, but the extra oil gives it a closer mouth feel to the creaminess of mayo than just plain yogurt. It still needs some tweaking, but 2 TBSP of oil in 1/2 cup of plain yogurt, salted and seasoned to taste should be a good start.

  8. JohnSherck says:

    Great recipe–I made it tonight and absolutely loved it (made with cauliflower rice). I was thinking about tuna or salmon (raw) as a substitute for the scallops, so it would be kind of like a spicy tuna (or salmon) roll. But right off the blog, this was great “as is.” Thanks!

  9. Spicy Scallop Tacos with Chipotle Mayonnaise | grassfed midland says:

    […] recipe was inspired by the Spicy Scallop Rolls from Mommypotamus, which you can find here. So she gets all the credit, I just tweaked her recipe a bit, and thought I’d share it with […]

  10. Raquel @ Good Bad Food says:

    Personally, I usually soak my brown rice overnight to make it more digestible and cut down on the phytic acid, but I appreciate you linking to a post that encourages people to listen to their bodies and consider other options instead of just eating whatever’s labeled as healthy.

    I think most of the confusion over oxalic acid, phytic acid and similar anti nutrients could be solved if people would just eat reasonably and listen to their bodies’ signals instead of force feeding themselves whatever health food is popular right now!

  11. headsherpa says:

    Are sea scallops OK, or do you have to use bay scallops?

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