Seared scallop salad with ponzu sauce (recipe)

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Seared scallop salad with ponzu sauce (recipe)
NameSeared scallop salad with ponzu sauce
IngredientsBonito flakes Fresh lime juice Soy sauce Mirin Corn Tatsoi Scallions Cilantro Sea scallops Fennel seed
Cooktime (in hours)0.25
Preptime (in hours)0.333333333
Totaltime (in hours)0.583333333
Keto friendlinessKeto friendly
Calories170.9
Fat11
Protein13
Carbohydrate5.8
Fiber1
Net carbohydrates4.8
Sugar1.1
Saturated fat1.4
Cholesterol (mg)20
Sodium1146.6
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Seared scallop salad with ponzu sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  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 sautv 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.

    Food tags
    Corn, Greens, Vegetable, Japanese, Asian, Savory, Brunch,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:35M

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Contributors: Prab R. Tumpati, MD