• Hokkaido Scallops 600.0 g
  • Sea Salt 3.0 g
  • Pepper 2.0 g
  • Butter 60.0 g

Bacon Miso Ponzu Dressing

  • Shallots, sliced 20.0 g
  • Oil 60.0 ml
  • Bacon, chopped 30.0 g
  • Hellmann’s Miso Ponzu Dressing 200.0 g
  • Honey 15.0 ml
  • Kikkoman Soy Sauce 10.0 ml

Leek and Watercress Salad

  • Watercress 300.0 g
  • Leek, sliced 50.0 g
  • Bacon Miso Ponzu Dressing, as above 150.0 g


  • Hazelnuts, halved 10.0 g
  • Affilla Cress 10.0 g
  • Salami 10.0 g
  • Sun-dried Tomatoes 100.0 g

Fresh watercress is tossed in Hellmann's Miso Ponzu Dressing for a Japanese-inspired flavour. The pan seared scallops in burnt brown butter gives a nutty umami note to the dish, while the salami add another layer of savorniess to it. The salad is topped with hazelnuts for added crunch.



  1. Scallops

    • Lay and pat dry scallops on tray. Season with salt and pepper.
    • Heat up pan, brown the butter and sear scallops till golden brown.
  2. Bacon Miso Ponzu Dressing

    • In a pan, brown shallots with oil set aside.
    • Using the same pan, saute bacon till crispy and set aside.
    • In a mixing bowl, mix well honey, Kikkoman Soy Sauce, Hellmann's Miso Ponzu Dressing and bacon.
    • Slowly fold in the shallots and oil. Made sure mixture are well mixed.  
  3. Leek and Watercress Salad

    • In a mixing bowl, mix all ingredients together and set aside.  
  4. Condiments

    • Prepare condiments as mentioned.
    • Plate and assemble.