Date Night · Japanese
Seared Scallop Tataki with Ponzu
A sophisticated, light appetizer featuring butter-seared scallops served chilled with a zesty citrus-soy dressing.
Why This Works
The cold-shocking technique preserves the delicate texture of the seafood while the acidic ponzu cuts through the richness of the seared exterior.
The Upgrade
Add a tiny pinch of flakey sea salt and a touch of fresh micro-cilantro on top.
Chef's Secret
Michelin TechniquePatting the scallops bone-dry is the only way to achieve that restaurant-grade golden crust within 45 seconds.
Ingredients
Total time including resting: 30 min
Directions
Pat scallops thoroughly dry with paper towels to ensure a perfect crust.
Heat neutral oil in a small cast-iron skillet over high heat until just smoking.
Sear scallops for 45 seconds per side, leaving the center slightly translucent.
Remove from heat immediately and place in a bowl set over an ice bath for 5 minutes.
Slice the cooled scallops into thin rounds and arrange neatly on a cold plate.
Whisk ponzu, sesame oil, and ginger together, then drizzle evenly over the scallops.
Garnish with scallions and togarashi before serving immediately.
Wine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
The vibrant, zesty citrus aromatics of this wine are a natural match for ponzu dressing. Its crisp acidity creates a focused finish against the buttery sweetness of the seared scallop.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Seaweed Salad
Rehydrated wakame provides a refreshing, oceanic crunch that echoes the seafood flavors.
Ingredients
Directions
Rehydrate wakame in cold water for 10 minutes until softened.
Drain wakame thoroughly, pressing out excess moisture with a clean towel.
Whisk together rice vinegar, soy sauce, sugar, and sesame oil in a small bowl.
Toss the wakame with the prepared dressing.
Garnish with toasted sesame seeds before serving.
Side Dish
Quick Pickled Ginger
Palate-cleansing ginger slices help highlight the delicate sweetness of the seared scallops.
Ingredients
Directions
Blanch ginger slices in boiling water for 1 minute; drain and pat dry.
Combine rice vinegar, sugar, and salt in a small saucepan over medium heat.
Stir until sugar and salt dissolve completely, then remove from heat.
Pack ginger slices into a sterilized glass jar.
Pour hot pickling liquid over ginger, seal, and refrigerate for at least 15 minutes before serving.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.