Seared Scallop Salad With Ponzu Sauce

Ingredients

• FOR THE PONZU SAUCE:
• ½ cup bonito flakes
• 5 tbsp. fish stock
• ¼ cup fresh lime juice
• ¼ cup soy sauce
• 1½ tsp. mirin (Japanese rice wine)
• FOR THE SALAD:
• 3 tbsp. vegetable oil
• Kernels from 3 ears corn
• 6 oz. baby tatsoi or baby spinach
• 6 scallions, trimmed and sliced into thin rounds
• ¼ bunch cilantro, leaves only
• 16 sea scallops
• 1 tsp. fennel seeds, toasted and ground with a mortar and pestle
• Salt and freshly ground black pepper

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