Seared Scallop Salad With Ponzu Sauce - cooking recipe

Ingredients

FOR THE PONZU SAUCE
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 (Japanese rice wine)
FOR THE SALAD
3 tablespoons vegetable oil
kernels from 3 ears corn
6 ounces baby tatsoi or 6 ounces Baby Spinach
6 scallions, trimmed and sliced into thin rounds
1/4 bunch cilantro, leaves only
16 sea scallops
1 teaspoon fennel seed, toasted & ground with a mortar and pestle (didn't use)
salt & freshly ground black pepper

Preparation

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 saute 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.