Scallop Crudo with Pecans and Ponzu Sauce

• 2 tablespoons finely chopped pecans
• 6 large sea scallops, sliced crosswise 1/4 inch thick
• Ponzu sauce, for drizzling
• Aged balsamic vinegar, for drizzling

1. Preheat the oven to 375.
2. Spread the pecans in a pie plate and bake for about 6 minutes, until golden and fragrant; let cool.
3. Arrange the sliced scallops on chilled small plates.
4. Drizzle the scallops very lightly with ponzu sauce and dot each slice with a small drop of balsamic vinegar.
5. Sprinkle the pecans on top and serve right away.

pecans, ponzu sauce, balsamic vinegar

Taken from www.foodandwine.com/recipes/scallop-crudo-with-pecans-and-ponzu-sauce (may not work)