Serves 4

• 1 1/2 pounds large dry packed sea scallops
• 1/2 cup ponzu
• 3 cups baby greens
• 1 cup mixed herbs (parsley leaves, chives cut into 1-inch batons, mint leaves, chervil sprigs)
• 1 cup Lemongrass Tzaziki
• 1 tablespoon cracked black peppercorn
• 1 tablespoon neutral vegetable oil

Additional garnishes may include:

• 1 cup blanched sugar snap peas
• 1 cup cherry tomatoes, as many colors as you want
• Sliced cucumber

1. First clean and marinate the scallops by removing the strip of muscle that is attached to the one side of the scallop. This is what attaches the scallop to the shell and should be removed as it becomes tough when cooked. Place the cleaned scallops in a bowl and toss with the ponzu. Allow to marinate 20 minutes to an hour.
2. Toss together the salad greens and the herbs (if you like the flavors use more herbs and less greens). Just before cooking the scallops, lightly toss the herb salad with about 2/3 cup of the Lemongrass Tzaziki, reserving the rest for drizzling over the plate later, and divide between 4 plates.
3. Heat a large non-stick or cast iron skillet over a medium high burner. You may want to use 2 pans. Drain the scallops and spread in single layer over a baking sheet, dotting the top of each scallop with cracked peppercorns. When the sauté pan is hot, add oil. Then, add scallops in a single layer, peppercorn tops down in the pan first. Keep the heat turned up and let the scallops cook 1 to 2 minutes until beautifully seared. Turn them over and cook for 1 to 2 minutes longer until firm, but not hard. Remove and place a portion on top of each salad. Arrange additional garnishes and drizzle with extra Lemongrass Tzaziki if you wish.

>>This recipe appears in Episode #309.

>> For additional recipes and more, visit www.ming.com