Seared Scallop Salad With Ponzu Sauce Recipe

Name: Seared Scallop Salad With Ponzu Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PONZU SAUCE; 1/2 cup bonito flakes; 5 tablespoons fish stock; 1/4 cup fresh lime juice; 1/4 cup soy sauce; 1 1/2 teaspoons mirin (Japanese rice wine); FOR THE SALAD; 3 tablespoons vegetable oil; kernels from 3 ears corn; 6 ounces baby tatsoi or 6 ounces Baby Spinach; 6 scallions, trimmed and sliced into thin rounds; 1/4 bunch cilantro, leaves only; 16 sea scallops; 1 teaspoon fennel seed, toasted & ground with a mortar and pestle (didn't use); salt & freshly ground black pepper

Servings: persons

FOR THE PONZU SAUCE
1/2 cup bonito flakes
5 tablespoons fish stock
1/4 cup fresh lime juice
1/4 cup soy sauce
1 1/2 teaspoons mirin (Japanese rice wine)
FOR THE SALAD
3 tablespoons vegetable oil
kernels from 3 ears corn
6 ounces baby tatsoi or 6 ounces Baby Spinach
6 scallions, trimmed and sliced into thin rounds
1/4 bunch cilantro, leaves only
16 sea scallops
1 teaspoon fennel seed, toasted & ground with a mortar and pestle (didn't use)
salt & freshly ground black pepper

1
PONZU SAUCE:.
2
Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute.
3
Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.
4
THE SALAD:.
5
Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
6
Add corn, and saute until lightly golden, about 5 minutes, then transfer to a large bowl.
7
Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce.
8
Divide salad among four plates.
9
Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste.
10
Heat the same medium nonstick skillet over medium-high heat.
11
Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side.
12
Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE PONZU SAUCE, 1/2 cup bonito flakes, 5 tablespoons fish stock, 1/4 cup fresh lime juice, and more.

Yes, Seared Scallop Salad With Ponzu Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Scallop Salad With Ponzu Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions