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Ginger Wasabi Scallops
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|1 1/4 lb. to dry sea scallops, approximately 16|
|2 tablespoons olive oil|
|1 jar Rothschild Ginger Wasabi Sauce|
|1 tablespoons sour cream|
- Thaw scallops completely and rinse with cold water. Pat dry and season with salt and pepper.
- Combine 2 tablespoons Ginger Wasabi Sauce with sour cream and set aside.
- Add oil to a 12-14 inch sauté pan on high heat. Once the oil is hot, gently add the scallops, ensuring they do not touch each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4 inch golden crust while still being translucent in the center. Reduce heat to medium, drizzle with ginger Wasabi Sauce and cook an additional minute.
- Top with Ginger Wasabi/Sour Cream mixture and sprinkle with chives. Serve immediately.
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