1 ea Orange Juice & Zest
1 ea Lime Juice & Zest
1 ea Lemon Juice & Zest
½ tsp Sambal Chili
4 oz Low Sodium Soy Sauce
1 oz Rice Wine Vinegar
Combine all ingredients. Store refrigerated for up to a week.
Sear you favorite vegetables on high heat for about 2 minutes in a hot sauté pan with oil (1tsp. sesame oil 2tsp vegetable oil). Drizzel with Citrus Ponzu Sauce.
I like to use a paper towel to dry the scallops. This helps to sear and get that nice brown color. Season the scallops with kosher salt and pepper. Sear the scallops with high heat in a hot sauté pan with oil until golden brown or about 3-4 minutes. Flip and cook about 1 minute. Remove from pan and serve immediately. Drizzel with citrus ponzu sauce. Note: Scallops can become rubbery if cooked to long. A fresh scallop should smell like the ocean not fishy. I prepare scallops about medium for the maximum flavor and best texture.