1. PONZU SAUCE:. 2. Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute. 3. Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside. 4. THE SALAD:. 5. Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat. 6. Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl. 7. Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce. 8. Divide salad among four plates. 9. Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste. 10. Heat the same medium nonstick skillet over medium-high heat. 11. Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side. 12. Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
