Dirty Ginger Beurre Blanc Scallops
Serves 25
10 mins prep
20 mins cook
30 mins total
These pan seared scallops with ginger dirty beurre blanc is a flavor packed dish that is impossible to resist. Searing the scallops on a hot pan forms a perfectly caramelized crust that is to die for and I'm going to be giving you all the tips to make that sear perfect! The ginger adds a really nice warm and zesty flavor. Paired with the butter and the "dirty" sake, guys, I promise you are going to love it.
Cut off the foot of the scallop and pat dry really well. Take a fan or a hair dryer on cool and pass it through the scallops for about a minute.
Season scallops with salt and pepper.
Preheat a pan on high for 2 minutes and then add a bit of olive oil. Lower the heat to medium-high and sear the scallops on for 3-4 minutes on one side, flip, and sear for another minute. If the scallops are small, sear for less time. Remove from pan.
In the same pan, drizzle a touch more olive oil and add the white part of scallions, ginger, sake and mirin. Reduce by ¾ and turn the heat off. Add in tamari and cold butter and emulsify.
Serve the scallops over the sauce with lemon zest, salsa macha and green part of scallions and that is it!
