Scallop & Watercress Salad with Yuzu Vinaigrette

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

Make the Yuzu Vinaigrette

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

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

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

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

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