Seared Scallop Salad with Ponzu Sauce
The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works very well in this recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mortar and pestle
- Saucepan
- Fine-mesh sieve
- Nonstick skillet
- Mixing bowl
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Airtight container
- Refrigerator
Ingredients
- 1⁄2 cup bonito flakes
- 5 tbsp. fish stock
- 1⁄4 cup fresh lime juice
- 1⁄4 cup soy sauce
- 1 1⁄2 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
- 1⁄4 bunch cilantro, leaves only
- 16 sea scallops
- 1 tsp. fennel seeds, toasted and ground with a mortar and pestle
- Salt
- freshly ground black pepper
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