Scallop with toasted sesame seeds, edamame, light soy and ponzu foam

In simplicity there’s great beauty and in this case a lot of great flavors as well. A sweet scallop meets salty saus, sour foam, nutty sesame seeds and mild edamame. A nice combo that could cause you some trouble to find a matching drink, but an asian beer or a white wine that could take the acid in the ponzu, should work.

Toast the sesame seeds in a dry pan until they get some color. This will bring out the nutty flavor in them.
Mix soy and mirin and put aside for now.
Make sure the slightly chewy “peel” on the edamame is gone. If not, remove it.
Fry the scallops on pretty high heat. When you’ve put them in the pan, wait for 30 sec and them move them slightly. This prevent them from sticking to the pan. Now you can fry them until they’re done on both sides. Take them out of the pan and let them dripoff on a piece of kitchen paper.
Put the scallops in the middle of a small bowl, put the toasted sesame seeds on top and place the edamame around the scallop.
Whisk the ponzu into a foam using a small whisk. If you have, you can add soy lecithin for a more powerful foam, but it’s not necessary.
Pour the soy/mirin sauce around the scallop and add the ponzu foam.
Experience the explosion of flavors in your mouth!