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Seared Scallops with Watermelon Ponzu, Roasted Shiitakes, Mustard Greens & Compressed Watermelon

Image for Seared Scallops with Watermelon Ponzu, Roasted Shiitakes, Mustard Greens & Compressed Watermelon
plate

Yield

Yield: 1 serving

kikkoman products used:

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

THE STORY OF SOY SAUCE

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.

READ THE STORY OF SOY SAUCE
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