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Sullivan’s Steakhouse

3316 East 86th Street, Indianapolis, IN 46240

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Seared Sea Scallops with Sesame Ponzu

Seared Sea Scallops with Sesame Ponzu

Serves 1

Ingredients for Seared Sea Scallops

4 ea U-10 Dry Pack Scallops
1 tbsp Green Onions, chopped
2 tbsp Low-Sodium Soy Sauce
2 tbsp Fresh Orange Juice
1 tbsp Rice Vinegar
1 tsp Brown Sugar
1 tsp Lemon Rind, grated
2 tsp Fresh Lemon Juice
2 tsp Honey
1¼ tsp prepared Wasabi Paste*
1 tsp fresh Ginger, grated & peeled
2 tsp Vegetable Oil
¼ tsp Salt
3 tbsp Sesame Seeds
2 tbsp Black Sesame Seeds
Green Onions, sliced (optional)

Method for Seared Sea Scallops

• Combine first 10 ingredients after scallops, stirring with a whisk.
• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt.
• Combine sesame seeds in a shallow dish. Dredge scallops in sesame seeds.
• Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
• Garnish with green onions, if desired. Serve scallops with sauce.
*If you can’t find wasabi paste, use an ample amount of red pepper flakes to jack up the heat in its place.

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