Geoduck & Japan Hokkaido Scallop Recipe
Make Geoduck & Japan Hokkaido Scallop Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood, Marinade, and Garnish
Method
Method
- 1
Rinse geoduck meat under cold running water; pat dry; slice into thin rounds across the grain.
- 2
Pat dry the Hokkaido scallops; trim any connective tissue; slice thinly if needed; arrange on a tray and chill briefly.
- 3
In a small bowl, whisk together lemon juice, ponzu sauce, olive oil, grated ginger, minced garlic, sea salt, and white pepper to create a bright citrus-ginger ponzu marinade.
- 4
Preheat a nonstick skillet over medium-high heat; lightly oil the surface.
- 5
Sear geoduck slices, in batches if needed, for about 30-45 seconds per side, until just opaque and lightly caramelized.
- 6
In the same pan, quickly sear scallop slices for 1-2 minutes per side until lightly golden and just opaque in the center.
- 7
Arrange geoduck and scallop slices on chilled plates; drizzle the citrus-ginger ponzu marinade over and around the seafood; sprinkle sesame seeds and chopped chives; garnish with microgreens.
- 8
Serve immediately with extra ponzu on the side for dipping.