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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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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