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Scallop Tiradito with Serano Chili, Chipotle Aioli and Tequila Ponzu

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Yield: 6 Entrée Servings


Tequila Ponzu
1/2 cup tequila
1/2 cup Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
One piece kombu
1 1/4 cups Kikkoman Aji-Mirin
1/2 teaspoon red pepper flakes
1/2 cup Kikkoman Soy Sauce
1/4 cup rice wine vinegar
3/4 cup sake
1 tablespoon yuzu juice

Chipotle Aioli
1 cup mayonnaise
2 tablespoons honey
2 tablespoons freshly squeezed lime juice
1 tablespoon chipotle puree (see Note)

8 large scallops (U10 )
2 Serrano peppers, very thinly sliced
4 red radishes, very thinly sliced
Diakon sprouts, for garnish
Black and white sesame seeds, for garnish


For the Tequila Ponzu: Flame 1/4 cup plus 3 tablespoons of the tequila in a small pot. Once the flame is out, mix with the ponzu sauce and the remaining 1 tablespoon of tequila.

Break the kombu into four equal pieces.

Combine the ponzu mixture, 1 cup of the mirin, the red pepper flakes, and one piece of the kombu in a small pot and bring to a simmer. Reduce by two-thirds, strain, and cool.

In a nonreactive container mix together 1/4 cup of the mirin ponzu reduction, the remaining 1/4 cup of mirin, two pieces of the kombu (the other piece can be reserved for another use), the soy sauce, rice wine vinegar, sake, and yuzu.

For the chipotle aioli: In a nonreactive container mix all of the ingredients together well.

To serve: Slice each scallop lengthwise into thirds.

On each serving plate, preferably rectangular, arrange 5 pieces of scallop side-by-side and gently sear with a blowtorch. Place one slice each of serrano and radish and a small dollop of the aioli on each piece of scallop. Pour 3 tablespoons of the tequila ponzu on each plate and garnish with the sprouts and sesame seeds.  

Note on making chipotle puree: Press canned chipotles in adobe through a fine-mesh strainer to remove the seeds.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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