0 (0)

Appetizers, Fish and Shellfish, Healthy Eating

Seared scallops with ponzu, ginger and chives

Seared scallops with ponzu, ginger and chives
Gary Friedman / Los Angeles Times

There had been flirtation. Rounds of spiky conversation. But the direction of this dalliance was still hovering in the air. Then we met for rendezvous No. 3. The evening started out promisingly: a biblical storm unleashed outside, a table in ... Read more

Total time: 15 minutes | Serves 4
  • 12 jumbo scallops
  • 2 tablespoons olive oil
  • 6 tablespoons ponzu sauce
  • 2 teaspoons minced ginger
  • 3 tablespoons minced fresh chives, divided

Step 1Rinse the scallops and pat dry with a paper towel.

Step 2Heat a medium skillet over medium-high heat. Add and heat the olive oil.

Step 3Add the scallops to the hot oil. Sear until golden brown on each side, about 2 to 3 minutes per side.

Step 4Remove the scallops from the pan. Add the ponzu sauce, stirring and scraping up solids from the bottom of the pan. Reduce the liquid until it becomes shiny and slightly thickened, about 1 1/2 to 2 minutes.

Step 5Return the scallops to the pan. Add the ginger. Stir until the scallops are coated. Add 2 tablespoons chives just before removing the pan from the heat.

Step 6Place the scallops on a plate and spoon the glaze over. Sprinkle with the remaining chives. Serve immediately.


Leeks with oyster emulsion
Leeks with oyster emulsion

Geisha House shochu cocktail
Geisha House shochu cocktail

Pork and Asian Pear Salad
Pork and Asian Pear Salad

Rigatoni with cauliflower
Rigatoni with cauliflower

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Zengo's Thai chicken empanadas
Ham and potato quiche
Melon salad with shrimp and wild arugula
Crisp-fried soft-shell crabs