Chef Myron’s Ponzu
& Szechuan Sauces
Myron’s Rice Vinegar
Salad: julienne Napa Cabbage & Radicchio mix, thinly sliced purple onion, slivered bamboo shoots, chopped roast cashews, shredded “Gari or shoga zu” (pink pickled sushi ginger), and chopped cilantro.
Dressing: Whisk 8 oz. CHEF MYRON’S PONZU, 2 oz. CHEF MYRON’S SZECHUAN SAUCE, 1 Tsp. CHEF MYRON’S Sesame Oil and 3 TBS. CHEF MYRON’S Rice vinegar.
Pan sear until slightly caramelized on each side 4-6 (depending on portion/price) well thawed or fresh dry 21-30 sea scallops.
Toss the salad and the scallops with sufficient dressing to moisten.
Arrange scallops on salad mound and garnish with sprinkle of minced scallion or cilantro and/or toasted sesame seeds.
Bring to strong boil and reduce (15 min.) to light syrup consistency.
Whisk in 1 lb. cold butter until emulsified.
Store sauce in tub in walk in.