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Seared Scallops



SEARED SCALLOPS with Sesame Ponzu
Sullivan's Steakhouse Recipe

Serves 1

4 (U-10) dry pack scallops
1 tablespoon green onions, chopped
2 tablespoons low sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon lemon rind, grated
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/2 teaspoon prepared wasabi paste
1 teaspoon fresh ginger, grated & peeled
2 teaspoons vegetable oil
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
green onions, sliced (optional)

Combine first 10 ingredients after scallops, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt. Combine sesame seeds in a shallow dish. Dredge scallops in sesame seeds. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve scallops with sauce.

Note: If you can’t find wasabi paste, use an ample amount of red pepper flakes to jack up the heat in its place.

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