SEARED SCALLOP SALAD WITH PONZU SAUCE

SEARED SCALLOP SALAD WITH PONZU SAUCE image

Yield 4 people

Number Of Ingredients 16

FOR THE PONZU SAUCE:
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)
FOR THE SALAD:
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 and freshly ground black pepper

Steps:

SERVES 4 1. For the ponzu sauce: 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. Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside. 2. For the salad: Heat 1 tbsp. of the oil in a medium nonstick skillet over medium-high heat. Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl. Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tbsp. of the reserved ponzu sauce. Divide salad among four plates. 3. Pat scallops dry with paper towels, then rub with remaining 2 tbsp. oil, and season with ground fennel and salt and pepper to taste. Heat the same medium nonstick skillet over medium-high heat. 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. Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.