Seared Scallop Salad with Ponzu Sauce | Saveur
The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works very well in this recipe.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup bonito flakes
- 5 tbsp. fish stock
- <sup>1</sup>⁄<sub>4</sub> cup fresh lime juice
- <sup>1</sup>⁄<sub>4</sub> cup soy sauce
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. mirin (Japanese rice wine)
- 3 tbsp. vegetable oil
- Kernels from 3 ears corn
- 6 oz. baby tatsoi or baby spinach
- 6 scallions, trimmed and sliced into thin rounds
- <sup>1</sup>⁄<sub>4</sub> bunch cilantro, leaves only
- 16 sea scallops
- 1 tsp. fennel seeds, toasted and ground with a mortar and pestle
- Salt and freshly ground black pepper
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