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Pan Seared Scallops with Ponzu, Verjus, and Wasabi Cream Sauce

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Pan Seared Scallops with Ponzu, Verjus, and Wasabi Cream Sauce

Imagine transforming your kitchen into a high-end restaurant with just a few ingredients and some culinary magic. These pan-seared scallops aren't just a dish; they're a sensory experience that will transport your taste buds to the sophisticated world of Japanese fusion cuisine. With a golden, crispy exterior and a delicate, tender center, these scallops are paired with an extraordinary ponzu, verjus, and wasabi cream sauce that will make your dinner guests wonder if a professional chef has secretly taken over your kitchen.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings

Ingredients

  1. 12 large scallops
  2. 2 tablespoons ponzu sauce
  3. 1/2 cup verjus
  4. 1/4 cup heavy cream
  5. 1 teaspoon wasabi paste
  6. Salt and pepper to taste

Instructions

  1. Pat the scallops dry thoroughly with paper towels. This is crucial for achieving a perfect golden sear. Season both sides of the scallops with salt and freshly ground black pepper.
  2. Heat a large stainless steel or cast-iron skillet over medium-high heat. Add a thin layer of neutral oil with a high smoke point, such as grapeseed or canola oil, and let it get very hot.
  3. Place scallops in the hot pan, ensuring they are not touching each other. Sear for approximately 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
  4. Carefully flip the scallops using tongs and sear the other side for an additional 1-2 minutes. The scallops should have a golden exterior and a slightly translucent center.
  5. Remove scallops from the pan and set aside on a warm plate. In the same pan, deglaze with verjus, scraping up any browned bits from the bottom.
  6. Add ponzu sauce and heavy cream to the pan. Whisk together and reduce the sauce for 2-3 minutes until it slightly thickens.
  7. Stir in wasabi paste, adjusting to taste. The sauce should have a delicate balance of tangy, creamy, and spicy notes.
  8. Plate the scallops and drizzle the ponzu-wasabi cream sauce over them. Garnish with finely chopped chives or microgreens for added freshness.

Tips

  1. Moisture is the enemy of a perfect sear! Use paper towels to thoroughly pat scallops completely dry before cooking.
  2. Use a stainless steel or cast-iron skillet for the best golden-brown crust. The key is getting the pan extremely hot before adding oil.
  3. Never overcrowd the pan - scallops need space to sear, not steam. Cook in batches if necessary.
  4. Watch your cooking time carefully. Scallops cook quickly and can become rubbery if overdone. 2-3 minutes per side is typically perfect.
  5. Let the scallops rest for a minute after cooking to allow the juices to redistribute, ensuring maximum tenderness.
  6. For the sauce, taste and adjust the wasabi paste gradually to achieve your desired level of heat and flavor complexity.

Nutrition Facts

Calories: 104kcal

Carbohydrates: 5g

Protein: 7g

Fat: 6g

Saturated Fat: 4g

Cholesterol: 35mg

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