Pan Seared Scallops and Watercress Salad with Miso Ponzu Dressing

Name: Pan Seared Scallops and Watercress Salad with Miso Ponzu Dressing
Yield: 5
Ingredients: 600.0g Hokkaido Scallops; 3.0g Sea Salt; 2.0g Pepper; 60.0g Butter; 20.0g Shallots, sliced; 60.0ml Oil; 30.0g Bacon, chopped; 200.0g Hellmann’s Miso Ponzu Dressing; 15.0ml Honey; 10.0ml Kikkoman Soy Sauce; 300.0g Watercress; 50.0g Leek, sliced; 150.0g Bacon Miso Ponzu Dressing, as above; 10.0g Hazelnuts, halved; 10.0g Affilla Cress; 10.0g Salami; 100.0g Sun-dried Tomatoes

Pan Seared Scallops and Watercress Salad with Miso Ponzu Dressing – - Recipe

Fresh watercress is tossed in Hellmann's Miso Ponzu Dressing for a Japanese-inspired flavour. The pan seared scallops in burnt brown butter gives a nutty umami note to the dish, while the salami add another layer of savorniess to it. The salad is topped with hazelnuts for added crunch.

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Scallops

Hokkaido Scallops 600.0 g
Sea Salt 3.0 g
Pepper 2.0 g
Butter 60.0 g

Bacon Miso Ponzu Dressing

Shallots, sliced 20.0 g
Oil 60.0 ml
Bacon, chopped 30.0 g
Hellmann’s Miso Ponzu Dressing 200.0 g
Honey 15.0 ml
Kikkoman Soy Sauce 10.0 ml

Leek and Watercress Salad

Watercress 300.0 g
Leek, sliced 50.0 g
Bacon Miso Ponzu Dressing, as above 150.0 g

Condiments

Hazelnuts, halved 10.0 g
Affilla Cress 10.0 g
Salami 10.0 g
Sun-dried Tomatoes 100.0 g

Asian

Western

Fish/Seafood

Vegetables

Starter

Salad

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Preparation

Scallops
- Lay and pat dry scallops on tray. Season with salt and pepper.
- Heat up pan, brown the butter and sear scallops till golden brown.
Bacon Miso Ponzu Dressing
- In a pan, brown shallots with oil set aside.
- Using the same pan, saute bacon till crispy and set aside.
- In a mixing bowl, mix well honey, Kikkoman Soy Sauce, Hellmann's Miso Ponzu Dressing and bacon.
- Slowly fold in the shallots and oil. Made sure mixture are well mixed.
Leek and Watercress Salad
- In a mixing bowl, mix all ingredients together and set aside.
Condiments
- Prepare condiments as mentioned.
- Plate and assemble.