- 2 tablespoons finely chopped pecans
- 6 large sea scallops, sliced crosswise 1/4 inch thick
- Ponzu sauce, for drizzling
- Aged balsamic vinegar, for drizzling
Preheat the oven to 375°. Spread the pecans in a pie plate and bake for about 6 minutes, until golden and fragrant; let cool.
Arrange the sliced scallops on chilled small plates. Drizzle the scallops very lightly with ponzu sauce and dot each slice with a small drop of balsamic vinegar. Sprinkle the pecans on top and serve right away.