Pan Seared Sea Scallop Salad with Piquant Ponzu dressing

INSTRUCTIONS:

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.