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Ingredients
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Seafood
Sauces
Vegetables
Garnish
Method
Preparation
- 1
Prepare the Daikon Radish
Peel the daikon radish and slice it thinly into rounds or julienne. If desired, you can soak the radish slices in cold water for 10 minutes to make them crisper.
- 2
Sear the Scallops
Heat a non-stick skillet over medium-high heat. Add a small amount of oil. Season the scallops with salt and pepper. Once the oil is hot, sear the scallops for about 1-2 minutes on each side until they are golden brown and cooked through.
Assembly
- 3
Plate the Dish
On a serving plate, arrange the sliced daikon radish. Place the seared Hokkaido scallops on top of the radish. Drizzle with ponzu sauce and garnish with trout roe. Serve immediately.
