Aha! Ponzu, more or less! And it's on your grocer's sauce shelf - yay! I made my own for the restaurant because it's more economical --- you can make your own ponzu with fish sauce, mirin, lemon and a few other ingredients. But for two of us, I'm happy with Kikkoman's brand Ponzu. It's made with lemon or lime, and I often add a dash of (key) lime juice for an extra hit at the very end. This is a wonderfully fast and simple way to enjoy plump, sweet scallops. The suggested side dishes make a savory, and fresh tastng combination of low fat, low calorie, low carb foods..
Ponzu Scallops: Rinse first, then pat dry about 12-16 good- size sea scallops, and let them sit on a paper towel briefly to be sure they're very dry. Next ( this is optional but I like to be sure there's a crisp sear) - dust the tops and bottoms VERY lightly with cornstarch. Very lightly! Heat about 3 TB olive oil in a heavy skillet, and when the oil is shimmering, add the scallops, placing carefully so there is no opportunity to touch each other while cooking. Cook at medium-high heat about 3 minutes per side - depending on size - and then remove from the pan. Add about 8 TB ponzu ( I guesstimate about 1/2 TB per scallop) to the pan and deglaze.....scrape the bottom to loosen the crispy bits. Let the ponzu bubble and reduce to slightly thicken, about 2-3 minutes. Add about 2-3 TB minced fresh ginger to the sauce, stir well. Put the scallops back in the pan and stir carefully to coat with sauce. Add 3 TB chopped chives, & serve immediately to 2 or 3 scallop lovers.
We like this served with spaghetti squash ( cut in half, scoop out seeds, cover ends with Saran wrap, nuke for 10-20 minutes depending on size, scoop out the 'spaghetti' strands with a fork, toss with butter & lime and/or a squirt of ponzu!) . and a slightly sweet-crisp cucumber salad that tastes a lot like bread and butter pickles the older it gets.
Cuke Salad: In a large bowl, slice 3 large cucumbers thinly, unpeeled, Add one medium onion, thinly sliced, and one green pepper, thinly sliced. Add 1 TB celery seed, 1 TB salt, 1/2 TB pepper, 1 c Splenda or sugar dissolved in 3/4 c. cider vinegar. Stir together, cover with plastic, and refrigerate at least 6 hours.
Will keep well for 2 weeks.
