Ponzu Scallops
This fabulous little dish of Ponzu Scallops has a sauce made from yuzu, soy sauce, mirin and chives and is served with leeks, apple, celeriac and fennel. Light and delicious, it is a perfect festive starter.
Ingredients
Scallops
- 4 large scallops
- 15ml veg oil
- 25g butter
- Salt and pepper
Ponzu dressing
- 4 tbs yuzu
- 2 tbs soy sauce
- 2 tbs mirin
- Few chives, chopped
- 1 leek, thinly sliced
- Veg oil for frying
- 2 tbs chilli threads
Base
- 1 green apple diced into ½ cm cubes
- 200g celeriac peeled and diced into ½ cm cubes
- 100g fennel diced into ½ cubes
- Splash of veg oil
To serve
- Micro sorrel and micro coriander
Method
Start by frying the apple celeriac and fennel in the oil until just cooked.
Mix the ponzu ingredients together and add the chives.
Deep fry the leeks until just crisp then mix with the chilli threads and season with salt.
Heat a non-stick pan until smoking hot, add the oil then fry the scallops for 1 minute until deeply coloured. Flip over, add the butter and spoon over. Cook for 1 more minute.
To serve, spoon the veg onto a plate or scallop shell. Top with scallop, spoon over dressing, top with leek mix and decorate with micro herbs.
Ingredients
Scallops
- 4 large scallops
- 15ml veg oil
- 25g butter
- Salt and pepper
Ponzu dressing
- 4 tbs yuzu
- 2 tbs soy sauce
- 2 tbs mirin
- Few chives, chopped
- 1 leek, thinly sliced
- Veg oil for frying
- 2 tbs chilli threads
Base
- 1 green apple diced into ½ cm cubes
- 200g celeriac peeled and diced into ½ cm cubes
- 100g fennel diced into ½ cubes
- Splash of veg oil
To serve
- Micro sorrel and micro coriander
Method
Start by frying the apple celeriac and fennel in the oil until just cooked.
Mix the ponzu ingredients together and add the chives.
Deep fry the leeks until just crisp then mix with the chilli threads and season with salt.
Heat a non-stick pan until smoking hot, add the oil then fry the scallops for 1 minute until deeply coloured. Flip over, add the butter and spoon over. Cook for 1 more minute.
To serve, spoon the veg onto a plate or scallop shell. Top with scallop, spoon over dressing, top with leek mix and decorate with micro herbs.
