Seared Scallop Salad With Ponzu Sauce

Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins

Ingredients

• Servings: 4


• 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)


• 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

Recipe

• 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 sauté 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.