This Japanese-fusion salad features plump, pan-seared scallops served over a bed of crisp watercress , radish , and daikon , dressed in a fragrant vinaigrette made with yuzu juice , soy sauce , and sesame oil . It’s light yet luxurious, balancing sweetness, acidity, umami, and spice in every bite.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Salad
8 large sea scallops, side muscle removed
1 tbsp neutral oil (e.g., grapeseed or canola)
2 cups watercress, washed and trimmed
½ cup daikon, julienned or shaved
4 radishes, thinly sliced
1 small cucumber, sliced thin
1 tbsp black or white sesame seeds
Salt & pepper, to taste
For the Yuzu Vinaigrette
1 ½ tbsp yuzu juice (or a mix of lemon and lime juice as substitute)
1 tsp soy sauce
½ tsp rice vinegar
½ tsp sesame oil
2 tbsp olive oil
½ tsp honey or agave
½ tsp grated ginger
Salt, to taste
Make the Yuzu Vinaigrette
1
In a small bowl, whisk together yuzu juice , soy sauce , rice vinegar , honey , and ginger .
Slowly whisk in olive oil and sesame oil until emulsified.
Season with salt to taste. Chill until ready to use.
Sear the Scallops
2
Pat scallops dry and season lightly with salt and pepper .
Heat oil in a skillet over medium-high heat.
Sear scallops for 1.5–2 minutes per side , until golden crust forms and centers are just opaque.
Remove from heat and let rest briefly.
Assemble the Salad
3
In a bowl, gently toss watercress , daikon , radish , and cucumber with half the yuzu vinaigrette .
Arrange on serving plates and top with warm scallops .
Drizzle with remaining vinaigrette and sprinkle with sesame seeds .
Serving Suggestions
4
Serve with soba noodles , steamed jasmine rice , or as a starter for a seafood dinner
Pair with cold sake , Sauvignon Blanc , or sparkling wine
Tips & Variations
5
For extra flair, top with microgreens , shiso leaves , or pickled ginger
Substitute scallops with poached shrimp or seared tofu for a vegetarian version
Don’t overcook the scallops—they should be just-set in the center for ideal tenderness
Ingredients For the Salad
8 large sea scallops, side muscle removed
1 tbsp neutral oil (e.g., grapeseed or canola)
2 cups watercress, washed and trimmed
½ cup daikon, julienned or shaved
4 radishes, thinly sliced
1 small cucumber, sliced thin
1 tbsp black or white sesame seeds
Salt & pepper, to taste
For the Yuzu Vinaigrette
1 ½ tbsp yuzu juice (or a mix of lemon and lime juice as substitute)
1 tsp soy sauce
½ tsp rice vinegar
½ tsp sesame oil
2 tbsp olive oil
½ tsp honey or agave
½ tsp grated ginger
Salt, to taste
Directions Make the Yuzu Vinaigrette
1
In a small bowl, whisk together yuzu juice , soy sauce , rice vinegar , honey , and ginger .
Slowly whisk in olive oil and sesame oil until emulsified.
Season with salt to taste. Chill until ready to use.
Sear the Scallops
2
Pat scallops dry and season lightly with salt and pepper .
Heat oil in a skillet over medium-high heat.
Sear scallops for 1.5–2 minutes per side , until golden crust forms and centers are just opaque.
Remove from heat and let rest briefly.
Assemble the Salad
3
In a bowl, gently toss watercress , daikon , radish , and cucumber with half the yuzu vinaigrette .
Arrange on serving plates and top with warm scallops .
Drizzle with remaining vinaigrette and sprinkle with sesame seeds .
Serving Suggestions
4
Serve with soba noodles , steamed jasmine rice , or as a starter for a seafood dinner
Pair with cold sake , Sauvignon Blanc , or sparkling wine
Tips & Variations
5
For extra flair, top with microgreens , shiso leaves , or pickled ginger
Substitute scallops with poached shrimp or seared tofu for a vegetarian version
Don’t overcook the scallops—they should be just-set in the center for ideal tenderness
Scallop & Watercress Salad with Yuzu Vinaigrette
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