Seared Scallop Salad With Ponzu Sauce Food

SIMPLY SEARED SCALLOPS

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

SEARED SCALLOP SALAD WITH PONZU SAUCE

Steps:

• 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.
• THE SALAD:.
• Heat 1 tablespoons 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 tablespoons of the reserved ponzu sauce.
• Divide salad among four plates.
• Pat scallops dry with paper towels, then rub with remaining 2 tablespoons 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.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

SEARED SCALLOPS AND SPINACH SALAD

Steps:

• Rinse the scallops and pat them dry.
• Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
• Heat the oil in a skillet to medium heat.
• Sear the scallops until browned and opaque, about 5 minutes, turning once.
• Remove the scallops from the skillet and keep them warm.
• Add the spinach and carrots to the skillet; sprinkle with water.
• Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
• Add the balsamic vinegar and toss to coat evenly.
• Spoon the spinach and carrots onto four plates and top with the seared scallops.

SEARED SCALLOP SALAD WITH PONZU SAUCE

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.

SEARED SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• Let the pan cool for a minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• Return the scallops and any accumulated juices to the pan.
• Gently roll the scallops in the sauce to warm them through.
• Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.