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Ginger Wasabi Scallops

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Serves 16


1 1/4 lb. to dry sea scallops, approximately 16
2 tablespoons olive oil
1 jar Rothschild Ginger Wasabi Sauce
1 tablespoons sour cream


  1. Thaw scallops completely and rinse with cold water. Pat dry and season with salt and pepper.
  2. Combine 2 tablespoons Ginger Wasabi Sauce with sour cream and set aside.
  3. 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.
  4. Top with Ginger Wasabi/Sour Cream mixture and sprinkle with chives.  Serve immediately.
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