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Seared Scallops with Karen's Zesty Ponzu Sauce on embossed white plate

Seared Scallops with Karen’s Ponzu Sauce

Sweet Sea Scallops team with a Zesty & Citrusy Ponzu Sauce – Easy and Delicious!

A Healthy Japanese inspired meal, gluten free.

Seared Scallops with Karen's Ponzu Sauce on white embossed plate
Karen’s Zesty Ponzu Sauce – Gluten Free

Citrusy Ponzu Sauce can be made ahead of time – adds flavor and Zest to all!
See all my Make Ahead Sauces, Salsas and Condiments for easy-breezy meals!

Seared Scallops with Karen's Zesty Ponzu Sauce on embossed white plate
Seared Scallops with Karen’s Zesty Ponzu Sauce
Seared Scallops with Karen's Zesty Ponzu Sauce and Steamed Rice
Seared Scallops with Karen’s Zesty Ponzu Sauce and Steamed Rice

Steamed Rice is a wonderful accompaniment for this dish, add some steamed quinoa to the rice for extra protein and fiber.

Sea Scallops, fresh from the boat from The Local Catch (Rhode Island-caught seafood.)

Seared Scallops with Karen's Ponzu Sauce on white embossed plate

Seared Scallops with Karen's Ponzu Sauce

Sweet Sea Scallops team with a Zesty & Cirtusy Ponzu Sauce - Easy and Delicious!
A Healthy Japanese inspired meal, gluten free.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
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Ingredients

  • 1 pound sea scallops
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 2 pinches freshly cracked black pepper
  • 1 recipe Karen's Zesty Ponzu Sauce (see recipe)
  • 1 tablespoon toasted sesame seeds
  • 1 cup steamed vegetables (see suggestions)
  • 1 tablespoon scallions or microgreens

Instructions

  • Dry scallops well, remove the small side muscle from the scallops, rinse with cool water and thoroughly pat dry. Add to a plate, season with salt & pepper on both sides.
  • Heat a stickproof ceramic pan with olive oil, raise heat to medium-high.
    Add scallops and do not move, turn over when very dark golden underneath.
    Turn over with tongs; turn heat down to medium heat and cook until golden underneath and cooked throughout. Scallops should not be overcooked - total time cooking will be about 4 minutes - 2 minutes per side.
  • Cut vegetables into batonettes and steam until tender crisp.
    Choose colorful carrots, asparagus, radishes or veggies you like. Tie with a blanched scallion for a beautiful presentation.

To serve the dish:

  • Add a serving of scallops to each plate in a circle around the edge. Add steamed veggies in the center. Top scallops with scallions or microgreens and sesame seeds.
    Drizzle Ponzu Sauce on plate, and serve extra on the side.
    Steamed rice is a wonderful addition to this recipe; add some steamed quinoa too for extra protein and fiber.

Notes

See Recipe: Karen's Zesty Ponzu Sauce 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: dipping sauce, Main Course
CUISINE: asian, Japanese
KEYWORDS: ponzu sauce, scallops
Nutrition Facts
Seared Scallops with Karen's Ponzu Sauce
Amount per Serving
Calories
129
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
597
mg
26
%
Potassium
 
320
mg
9
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
15
g
30
%
Vitamin A
 
275
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Seared Scallops with Karen's Zesty Ponzu Sauce on embossed white plate

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