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Seared Scallops with Watermelon Ponzu, Roasted Shiitakes, Mustard Greens & Compressed Watermelon
Serves
Yield: 1 serving
Ingredients
Watermelon Ponzu
3 cups Watermelon
1/3 cup Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
3 tablespoons Kikkoman Soy Sauce, smoked
1 tablespoon Ginger, chopped
1 tablespoon Scallion, chopped
Seared Scallops
2 10/20 Scallops
Roasted Shitakes
2 Shitake Mushrooms, sliced
1 sprig Thyme
1 tablespoon Kikkoman Soy Sauce
Mustard Greens (as needed)
Olive Oil (as needed)
Butter (as needed)
To Order
Simple Syrup, made from equal parts water and sugar
Cayenne (as needed)
Smoked Paprika (as needed)
Directions
Watermelon Ponzu:
Combine ingredients and let sit overnight.
Seared Scallops:
Season two 10/20 scallops with salt and sear at a high temperature until just cooked and reserve.
Roasted Shitakes:
Roast sliced shiitake mushrooms in olive oil and butter in a pan. Add sprig of thyme and deglaze with soy sauce. In a pan over medium heat, wilt a handful of torn mustard greens with olive oil and butter.
To Order:
Compress cubed watermelon with simple syrup, adding a pinch of cayenne and smoked paprika. Arrange compressed watermelon and wilted greens. Place scallops near or on the watermelon and top with shiitakes and finish with a spooned watermelon ponzu and a touch of olive oil.
Recipe by Ryan McCaskey, Acadia, Chicago, IL
