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.

No additional tips available.

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

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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.

Seared Scallop Salad With Ponzu Sauce

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