Seared Scallop Salad with Ponzu Sauce
Recipe GLPRb2b0699143c732
A light and elegant salad featuring tender seared scallops served over fresh mixed greens and crisp vegetables, topped with a vibrant homemade ponzu sauce made from bonito flakes, fish stock, fresh lime juice, soy sauce, and mirin. This Japanese-inspired dish is high in protein and requires minimal oil, making it both nutritious and flavorful.
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Ingredients
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
8 ounces large scallops
4 cups mixed salad greens
1 cup shredded carrots
1/2 cup sliced cucumber
Directions
To prepare the ponzu sauce, combine the bonito flakes and fish stock in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 5 minutes. Strain out the bonito flakes, reserving the infused broth.
In a bowl, whisk together the infused fish stock, fresh lime juice, soy sauce, and mirin until well combined. Set the ponzu sauce aside.
Pat the scallops dry with paper towels. Heat a non-stick skillet or lightly misted pan over high heat until very hot.
Place the scallops in the hot pan in a single layer, being careful not to overcrowd. Cook for 1-2 minutes on the first side without moving them, until a golden crust forms.
Flip the scallops and cook for another 1-2 minutes on the second side until they reach an internal temperature of 145°F and are opaque throughout.
While the scallops cook, arrange the mixed greens on two plates. Top with shredded carrots and sliced cucumber.
Divide the seared scallops between the two salads. Drizzle generously with the prepared ponzu sauce and serve immediately.
