Best 3 Seared Scallops In Ponzu Sauce Recipes
Dive into a culinary journey with our tantalizing Seared Scallops in Ponzu Sauce recipe, where succulent scallops meet a zesty, umami-rich sauce. This dish is a symphony of flavors that will elevate your taste buds. The delicate sweetness of the scallops harmonizes perfectly with the tangy, citrusy notes of the ponzu sauce, creating a flavor profile that is both refreshing and satisfying.
In addition to the main recipe, we present a collection of variations that cater to diverse preferences and dietary needs. For those who prefer a creamy, indulgent experience, the Pan-Seared Scallops with Creamy Lemon Sauce recipe offers a velvety sauce that complements the scallops' natural sweetness. If you're seeking a lighter option, the Air Fryer Scallops with Lemon Butter Sauce recipe delivers crispy, golden-brown scallops with a bright, lemony flavor.
For a delightful twist, try the Seared Scallops with Mango Salsa recipe, where juicy mango, red onion, and cilantro dance together in a vibrant salsa that adds a tropical flair to the dish. And for those with a penchant for Asian flavors, the Seared Scallops with Garlic Ginger Sauce recipe tantalizes with its aromatic sauce made from ginger, garlic, and soy sauce.
Each recipe is carefully crafted to ensure that the scallops remain tender and succulent, while the sauces add layers of flavor and complexity. Whether you're a seasoned cook or a novice in the kitchen, these recipes are easy to follow and guarantee a restaurant-quality meal at home. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Seared Scallops in Ponzu Sauce and its enticing variations.
GRILLED PONZU MARINATED SCALLOP LOLLIPOPS
Steps:
- Preheat a cleaned, oiled grill.
- In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
- Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
- If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
- Beverage: Veuve Clicquot Blanc de Blanc or DVX
SEARED SCALLOP SALAD WITH PONZU SAUCE
The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works well in this recipe. Ponzu is traditionally made with Japanese lemons (yuzu), sometimes available in the US, but limes may be substituted. Store ponzu sauce, covered, in the refrigerator for up to a year, the flavor improves with age! We didn't use the fennel seeds personal preference & it turned out great without it! ;) Found in Saveur Magazne, Issue # 45.
Provided by Manami
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170.9, Fat 11, SaturatedFat 1.4, Cholesterol 20, Sodium 1146.6, Carbohydrate 5.8, Fiber 1, Sugar 1.1, Protein 13
SEARED SCALLOPS WITH PAN SAUCE
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Provided by Mark Bittman
Categories Seafood Shellfish Scallop Butter Quick & Easy Dinner Chive White Wine
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Variation:
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Cooks' Notes
- Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
Tips:
- Ensure freshness: Opt for live scallops or day-boat scallops to maintain their delicate flavor and texture.
- Dry the scallops thoroughly: Before searing, pat the scallops dry with paper towels to prevent excess moisture from steaming them instead of searing them.
- Season simply: Scallops have a naturally sweet flavor, so a simple seasoning of salt and pepper is often sufficient. If desired, you can add a sprinkle of garlic powder.
- Sear over high heat: The key to perfectly seared scallops is high heat. This will create a golden crust on the outside while keeping the inside tender and juicy.
- Don't overcrowd the pan: To ensure even cooking, avoid overcrowding the pan with scallops. Cook them in batches if necessary.
- Cook quickly: Scallops cook very quickly, so be careful not to overcook them. They should be cooked for about 2 minutes per side, or until they are opaque and slightly firm to the touch.
- Finish with a sauce: A simple sauce, such as ponzu sauce or lemon butter, can add a delicious finishing touch to your scallops.
Conclusion:
Seared scallops are a quick, easy, and delicious seafood dish that can be enjoyed for lunch or dinner. By following these tips, you can create perfectly seared scallops that are tender, juicy, and full of flavor.
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