Pan Seared Sea Scallops with Ponzu-Verjus and Wasabi Cream Sauces
- 12 large sea scallops (1 lb)
- 1/4 cup white flour
- 3 tablespoons clarified butter
- 1/2 cup Verjus
- 1/2 cup soy sauce
- 1/4 cup fresh squeezed lemon juice
- 1 1/2 tablespoons mirin (sweet sake)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water
- 3 ounces prepared wasabi
- 1/2 cup heavy cream
- 2 tablespoons soy sauce
- 2-3 ounces prepared pickled ginger
- brunoise of red yellow and green bell
- peppers for confetti
In a small bowl, dissolve the cornstarch in water. In a non-reactive saucepan, combine the verjus, soy sauce, lemon juice and mirin and bring to a boil. Reduce the heat and whisk in the cornstarch solution until thickened. Set aside and allow to cool. Fill a squeeze bottle with the cooled Ponzu-Verjus sauce.
In a small saucepan, heat the cream, then whisk in the wasabi and soy. Set aside and allow to cool. Fill squeeze bottle with the cooled Wasabi cream sauce.
Heat the clarified butter in a large saute pan until hot. Dust the scallops with flour and saute until golden brown, about 1-1 1/2 minutes per side. Do not overcook.
Using the two squeeze bottles, drizzle the sauces in a cross-hatched pattern on 4 large warmed plates. Place 3 scallops on each plate and garnish with the pickled ginger and confetti.
Mendocino Cafe
Mendocino, CA